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Cranberry Sauce Cornbread Recipe

Cranberry Sauce Cornbread

A sweet soul food cornbread and fresh cranberry sauce treat!
Prep Time: 10 minutes
Cook Time: 25 minutes
Cranberry Sauce: 15 minutes
Total Time: 50 minutes
Course: Appetizer, Bread
Cuisine: Soul Food, Southern Food
Keyword: cornbread recipe, cranberry recipes, cranberry sauce cornbread, fresh cranberry sauce, soul food Christmas menu
Servings: 8
Calories: 395kcal
Author: Shaunda Necole

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!

Notes

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!

Nutrition

Calories: 395kcal | Carbohydrates: 66g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 355mg | Potassium: 127mg | Fiber: 4g | Sugar: 47g | Vitamin A: 464IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg
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