Cranberry Cornbread

This buttery, maple-sweetened, whole-grain, and gluten-free cranberry cornbread develops a beautiful crisp crust overall when it’s perfectly baked. 

It is a perfect breakfast recipe you can present in cold winter times and Holiday mornings besides soup or your favorite meal choice. This recipe is very easy to prepare with a few handy ingredients, and it will be a lovely addition to the Thanksgiving or Christmas tray!  

You will also love our other Vegan Cornbread Recipes!

Cranberry cornbread on a white pie plate

Cranberry Health Benefits

Cranberries are the most commonly grown species and are consumed in many ways. Because of the sour and sharp taste of cranberries, they are not often eaten as raw. 

Cranberries have various healthy vitamins and plant compounds that are related to many health benefits. A study found that cranberries, out of the other 20 common fruits, have the highest phenols, which is a good antioxidant. Cranberries are called a superfood for having many health-boosting benefits. Here are some must-know cranberry health benefits,

Cranberries are very rich in several important vitamins and minerals. They are filled with vitamin C, E, K1, manganese, and copper. 

  • Vitamins C: This is the predominant vitamin in cranberries, and they are necessary for our muscles, skin, and bone.
  • E: This vitamin is known to be a fat-soluble antioxidant.
  • K1: They are essential for blood clotting.
  • Manganese: They are essential for our metabolism, growth, and body’s antioxidant system.
  • Copper: They can boost our heart health.

Help prevent stomach ulcers and cancer:

Cranberries have a unique plant compound referred to as A-type proanthocyanidins. That compound can decrease the risk of stomach cancer by preventing the bacteria called Helicobacter pylori from connecting to the lining of your stomach. Cranberries can also prevent ulcers because of those unique plant compounds.

Help prevent urinary tract infections:

Many studies have shown that cranberries can decrease the risk of UTI or urinary tract infection in certain people. The plant compound of cranberries, A-type proanthocyanidins, prevents E. coli from connecting to our bladder and urinary tract lining.

Increase HDL levels:

HDL is also known as good cholesterol, and it can be increased by consuming cranberries. Cranberries also decrease LDL (bad cholesterol) levels.  

How to avoid crumbly cornbread?

Cornbread is always a bit crumbly by nature, and you can feel the crumbly texture when you eat them. But, it is not okay if it’s too crumbly and falls apart, creating a crumbly mess when you eat it or pick it up. If you find that quite often, then follow the reasons to know more about it, 

  • The kind or amount of flour you choose or add for making cornbread will depend on the consistency. Try experimenting with different brand flour or less flour to see the consistency of your cornbread. 
  • If you are using too much cornmeal, then the glutens in the flour hold the bread together. 
  • Avoid using too much butter because the butterier effect may go opposite effect what you think.    
ingredients for cranberry cornbread

Recipe substitutions:

Almond Milk: If you don’t have almond milk with then you can always use other dairy-free options like cashew, rice, oat, quinoa, hemp, macadamia, or coconut milk. 

Cranberry: It is the main ingredient of the recipe, but if you don’t like cranberries, then you can use other berries like strawberries, raspberries, cherries, or blueberries. 

Maple syrup: If you don’t have maple syrup with you, you can always use other sweetener options like brown sugar, cane sugar, coconut sugar, etc.

Coconut Oil: Feel free to use other natural oils you prefer, like olive, avocado, or grapeseed oil, and vegan butter. 

Cornmeal: This is the main theme of the recipe, which you can get at any grocery store nearby. 

Ground flax seeds: You can substitute them with chia seeds if you don’t have flax seeds. 

Oat Flour: This flour is the best gluten-free option to mix with cornmeal to form a smooth batter. 

Almond Flour: This flour is perfect for giving a nutty texture to your cornmeal, and it will make the cornbread firm and smooth.  

Orange Zest Adds an amazing flavor, goes well with cranberries.

How to store Cranberry Cornbread?

You can easily freeze the cornbread, and it stays perfect. With plastic wrap, seal the cornbread tightly and place it in a large freezer bag. You can keep it in the freezer for at least 3 to 4 months. 

If you want to keep it in individual pieces, slice the cornbread into pieces and wrap it with plastic wrap.    

How to reheat Cranberry Cornbread? 

If you are trying to reheat the cornbread, then you will have to thaw it first or else, it will absorb all moisture and turn soggy. You must thaw the cornbread in the refrigerator overnight. Keep the cranberry cornbread wrapped until it is defrosted. 

The best way to reheat the cranberry cornbread in the microwave is by placing a moist paper towel around it. You can also reduce the dryness level by covering it with some butter or syrup. 

Can I eat Cranberry Cornbread warm?

Well, that’s a big no! Once the cornbread is cool, you must keep it in a wire rack to cool it down before serving. Warm cornbread is quite mushy when you eat it, and you can not feel the yummy crusty crumbly texture. Let the cornbread rest for 10 to 30 minutes in the rack before cutting it into pieces and serving. 

Cranberry Cornbread recipe:

  • 1 1/4 cups almond milk
  • 1/2 cup agave or maple syrup
  • 1/3 cup coconut oil or vegan butter melted
  • 2 tablespoons golden flax seeds ground
  • 1 cup cornmeal
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • ½ cup dried cranberries

How to make Cranberry Cornbread?

  1. Preheat oven 375℉. Line an 8×8 inch baking pan with parchment paper or spray with cooking spray and set aside.
  2. In a medium bowl, mix almond milk, agave, coconut oil, ground flaxseeds, and orange zest.
  3. Combine cornmeal, oat flour, almond flour, baking powder, and salt in a larger bowl. Add almond milk to the mixture and stir until fully combined and the batter is smooth. Fold in the dried cranberries.
  4. Scoop the cornbread batter into a prepared pan, bake in the oven for 45-60 minutes or until a toothpick inserted in the center comes out clean.

Other Vegan Holiday Recipes

Vegan Air Fryer Side Dishes

Vegan Desserts For Thanksgiving

Thanksgiving Main Dishes

Best Brussels Sprout Recipes

Best Vegan Instant Pot Recipes

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Nutrition

(Per serving)
  • Energy: 291 kcal / 1216 kJ
  • Fat: 16.6 g
  • Protein: 4.4 g
  • Carbs: 33.2 g

Cook Time

  • Preparation: 10 min
  • Cooking: 40 min
  • Ready in: 50 min
  • For: 8 Servings

Ingredients

Instructions

  1. Preheat oven 375℉. Line an 8x8 inch baking pan with parchment paper or spray with cooking spray and set aside.
  2. In a medium bowl, mix almond milk, agave, coconut oil, ground flaxseeds, and orange zest.
  3. Combine cornmeal, oat flour, almond flour, baking powder, and salt in a larger bowl. Add almond milk to the mixture and stir until fully combined and the batter is smooth. Fold in the dried cranberries.
  4. Scoop the cornbread batter into a prepared pan, bake in the oven for 45-60 minutes or until a toothpick inserted in the center comes out clean.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.