Cranberry Sauce Cornbread
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Cranberry Cornbread Recipe
My cornbread recipe is one of my family’s favorites!
It’s delighted the pallets of so many of our family and friends.
I’m pleased to share it with you, giving up my secret ingredients that will ensure that your bread is both moist and delicious.
In this recipe you get my bonus, holiday upgrade with the addition of cranberries!
Cranberry recipes
What’s more festive than red berries during the holidays?
Red berries are a holiday favorite, and can be used to garnish or decorate almost anything to ’tis the season!
My favorite of the red varieties this time of year are cranberries. They are beautiful and super yummy in recipes.
Give me all the cranberries when it comes to Thanksgiving, Christmas, and New Year’s!
I’ve shared other cranberry recipes over the years. You can see more of them at the end of this post.
For today, I hope that you enjoy my festive recipe for cranberry sauce cornbread!
Black folks cornbread + cranberry sauce
This soul food cornbread recipe is a bonus holiday upgrade because it comes with a bonus side dish of fresh cranberry sauce!
Black folks cornbread + cranberry sauce is the perfect Southern sweet treat!
Kitchen equipment
- Instant Pot electric pressure cooker
- 8-inch baking dish or 8-inch cast iron skillet
- Instant Pot Omni Plus oven
Shop my kitchenware!
Instant Pot Duo Nova | Instant Pot Omni Plus oven | Amazon heart-shaped baking pan | Amazon 8″ cast iron skillet | Kate Aspen heart-shaped measuring spoons | Amazon small rubber spatula | Amazon stainless steel mixing bowl | Courtly Check relish dish | Pyrex measuring glass | CorningWare similar round dish |
How do you make fresh cranberry sauce?
Ingredients for the cranberry sauce
- 12 oz. cranberries
- 1 cup of sugar, granulated
- 1 cup of water
Instructions for the cranberry sauce
- Open the Instant Pot lid and turn on the saute setting for 15 minutes.
- Add the cranberries, sugar, and water into the stainless steel inner pot.
- With the Instant Pot lid off, allow the saute to come to a boil.
- Reduce the heat and boil gently for about 7 minutes or until the cranberries have popped open and softened, stirring the mixture occasionally.
- Remove the stainless steel inner pot once the cranberries are finished, and set the pot aside to allow the cranberry sauce to cool.
- *This recipe comes with a bonus side dish of fresh cranberry sauce! Set aside ¾ cup of cranberry sauce for the cornbread. The remaining fresh cranberry sauce can be enjoyed on its own or as a side dish with dinner later!
Ingredients for the cornbread
- 8 ½ oz cornbread mix (1 box of Jiffy Corn Muffin Mix)
- 4 tablespoons of butter, unsalted
- ¾ cup fresh cranberry sauce
- 8 oz. cream cheese, whipped
- 2 tablespoons sugar, granulated
Instructions for the cranberry sauce cornbread
- Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees F.
- Place the butter in the baking dish and place it in the oven for approx 5 minutes to melt.
- While the butter is melting, combine the corn muffin mix, ¾ cup of cranberry sauce, cream cheese, and sugar in a medium-sized mixing bowl.
- Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients thoroughly.
- Pour the cornbread mixture into the pan.
- Bake at 350 degrees F. In the conventional oven for 20-25 minutes. In the Instant Pot Omni Plus oven for 15-18 minutes.
- Serve cranberry sauce cornbread warm, and enjoy!
More Black folks recipes to love:
Black folks chicken and dressing
Black folks Southern turkey recipe
Black folks Southern baked mac and cheese
Black folks creamed corn pudding casserole
Black folks cornbread dressing recipe
Black folks homemade cornbread
Black folks Southern shrimp and grits
Black folks Southern red velvet cake
Black folks Southern banana pudding
Black folks recipes for Juneteenth
How do you know when this cranberry cornbread is done?
The best way to tell when this cranberry sauce cornbread is done is by looking at the color.
If it’s golden-brown on top, then you’re probably all set!
Another way to know if it’s done is by using a toothpick. When the bread has cooled, poke the toothpick in the center of the bread and pull it out.
If there are moist crumbs on the toothpick, then your cornbread is not ready.
But if the toothpick comes out clean, it means your cranberry cornbread is ready to eat!
What do you think about this Southern desserts recipe?
If you like this recipe, you’ll love these best soul food cornbread recipe roundup ideas HERE.
And this best Southern desserts recipe roundup HERE.
Leave a 5-star rating and a comment below, and share your finished dessert pictures HERE in the Facebook group!
More cranberry recipes for the holidays
Roasted Cranberry Flatbread Pizza
Sparkling Cranberry Brie Bites
This recipe appeared first on ShaundaNecole.com on December 5, 2018.
Like this post? Pin the below picture to your “Soul Food Recipes” Pinterest Board!
Equipment
- Instant Pot electric pressure cooker skillet
- 8-inch baking dish or 8-inch cast iron
- Instant Pot Omni Plus oven
Ingredients
For the cranberry sauce
- 12 oz cranberries
- 1 cup sugar granulated
- 1 cup water
For the cornbread
- 8 ½ oz cornbread mix 1 box of Jiffy Corn Muffin Mix
- 4 tablespoons butter unsalted
- ¾ cup cranberry sauce fresh
- 8 oz cream cheese whipped
- 2 tablespoons sugar granulated
Instructions
For the cranberry sauce
- Open the Instant Pot lid and turn on the saute setting for 15 minutes.
- Add the cranberries, sugar, and water into the stainless steel inner pot.
- With the Instant Pot lid off, allow the saute to come to a boil.
- Reduce the heat and boil gently for about 7 minutes or until the cranberries have popped open and softened, stirring the mixture occasionally.
- Remove the stainless steel inner pot once the cranberries are finished, and set the pot aside to allow the cranberry sauce to cool.
- *This recipe comes with a bonus side dish of fresh cranberry sauce! Set aside ¾ cup of cranberry sauce for the cornbread. The remaining fresh cranberry sauce can be enjoyed on its own or as a side dish with dinner later!
For the cranberry sauce cornbread
- Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees F.
- Place the butter in the baking dish and place it in the oven for approx 5 minutes to melt.
- While the butter is melting, combine the corn muffin mix, ¾ cup of cranberry sauce, cream cheese, and sugar in a medium-sized mixing bowl.
- Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients thoroughly.
- Pour the cornbread mixture into the pan.
- Bake at 350 degrees F. In the conventional oven for 20-25 minutes. In the Instant Pot Omni Plus oven for 15-18 minutes.
- Serve cranberry sauce cornbread warm, and enjoy!