I liked this recipe...tasty, moist, fruity. I used half cup honey and baked in a deep dish ceramic pie plate. 400 degrees too high. I baked at 350 for 45 min.
From EatingWell: November/December 2012
Cornbread gets a festive makeover in this recipe with the addition of fresh and dried cranberries. If you like your cornbread on the sweeter side, increase the honey to 1/2 cup.
2 Reviews for Cranberry Cornbread
Pros: simple to make
-even with sifting and proper stirring, the baking soda does not mix with the rest of the ingredients and the cornbread has black spots of baking soda and is impossible to eat.
- even reducing the oil to 1/4 c, the cornbread is unpleasantly oily.
- This is not a good recipe. I will not make it again.