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cranberry cornbread

(1 rating)
Ronaldchupich avatar
Recipe by
Ronald Chupich
@Ronaldchupich

A moist cornbread with a bit of tang.

(1 rating)
yield 4 -8
prep time 5 Min
cook time 20 Min
method Bake

Ingredients For cranberry cornbread

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

How To Make cranberry cornbread

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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