CRANBERRY CORNBREAD

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Cranberry Cornbread image

A moist cornbread with a bit of tang.

Provided by Ronald Chupich

Categories     Sweet Breads

Time 25m

Number Of Ingredients 5

1 box jiffy corn muffin mix
1/2 can(s) 14 oz whole cranberry (use only 1/2 can)
2 Tbsp mayonaise
1 large egg
OMIT MILK FROM BOX DIRECTIONS, REPLACE WITH CRANBERRY.

Steps:

  • 1. Follow box directions. Omit milk, use cranberries and mayo in place of milk. Box directions are as followed:
  • 2. Preheat oven 450*F, Grease muffin tin or pie plate, (Cooking spray works well).
  • 3. Blend ingredients, batter will be slightly lumpy. (For max. crown on muffins, let batter rest for 2-3 mins. before filling cups) fill 2/3 full.
  • 4. Bake 15-20 minutes or golden brown. Test doneness w/toothpick in the center. If it comes out clean then it's done. Allow to cool. Slice and serve.

*** Explore more Cranberry Cornbread Recipes »

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