This cranberry fire roasted cornbread recipe played a starring role in my Thanksgiving dinner this year, and I can’t wait to bring it back for Christmas dinner as well. It’s a definite keeper, and it’s perfect for a holiday meal… especially since it’s easy to make.
The secret is to start with a package of the newest Krusteaz cornbread mix, but I put a twist on the ingredients to give it some extra holiday flair. If you’re entertaining this year, it’s bound to be a favorite!
The sweetness and tang of cranberries adds a pop of flavor and color to the cornbread.
I also added creamed corn to give the cornbread a nice moist texture.
I love working with Krusteaz and experimenting with all the new and classic mixes they create. It doesn’t feel like work at all; it feels like play!
Sprinkle the cheese topping on after baking, slice and serve!
It’s absolutely delicious! And if you have any leftovers, I find they freeze and reheat in the microwave really well.
Cranberry Fire Roasted Cornbread
dried sweetened cranberries
1 14 ¾-
can cream-style corn
package Krusteaz Fire Roasted Cornbread Mix
Preheat oven to 400°F. Lightly grease 9-inch cast iron skillet, 8×8-in baking pan or 9×9-in baking pan.
Place cranberries in small bowl and cover with boiling water. Let stand 5 minutes; drain. Set aside.
Stir together egg, butter, corn and full box cornbread mix until blended. Fold in cranberries. Spoon batter into prepared skillet or pan.
Bake 20-25 minutes or until light golden brown and set. Sprinkle the seasoned cheese (enclosed in corn bread package) evenly over the baked cornbread.
Pin the cranberry fire roasted cornbread recipe for later!