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Cranberry Corn Bread
Source: dLife

A quick bread recipe that gets a majority of its flavor from the fresh cranberries.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 9 servings
Amount Per Serving
Calories 199.3
Total Carbs 29.4 g
Dietary Fiber 2.2 g
Sugars 8.9 g
Total Fat 7.6 g
Saturated Fat 0.8 g
Unsaturated Fat 2.0 g
Potassium 156.1 mg
Protein 4.8 g
Sodium 159.2 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 cup  white all purpose flour
0 3/4 cup  cornmeal
0.3333 cup  sugar
2 tsp  low sodium baking powder
0 1/2 tsp  salt
2 each  eggs
0 3/4 cup  fat free milk
0 1/4 cup  canola oil
1 cup  Cranberries, fresh, chopped
2 tbsp  sugar
  1. Preheat oven to 400 degrees. Spray an 8 inch square pan, with cooking spray on the bottom and sides.
  2. Mix flour, cornmeal, 1/3 cup sugar, salt, and baking powder, then beat in the eggs, milk, and oil.
  3. In a small bowl, coat and mix the cranberries with 2 tablespoons sugar. Fold in this mixture to the batter and spread in pan.
  4. Bake 25 to 30 minutes and serve warm.

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