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Cranberry-Cornmeal Quick Bread

Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack.

  • Yield: Makes one 5-by-9-inch loaf
Cranberry-Cornmeal Quick Bread

Source: Martha Stewart Living, November 2009


  • 8 ounces (2 sticks) unsalted butter, softened
  • 1/2 cup plus 3 tablespoons sugar
  • 1 1/4 cups (4 1/2 ounces) fresh cranberries
  • 1 cup all-purpose flour
  • 1/2 cup fine yellow cornmeal, preferably stone-ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 tablespoon finely chopped candied ginger


  1. Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick) butter in a medium skillet over medium heat. Add 3 tablespoons sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5-by-9-inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.

  2. Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.

  3. Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.

Cook's Note

Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.

Reviews (4)

  • Gingerjake 19 Dec, 2012

    I don't think I've ever had a recipe turn out worse than this one. Every Xmas I make a cranberry nut bread & this year I thought I'd try this one. It was Martha Stewart - what could go wrong. Everything! The cranberries sauteed up okay but *just* covered the bottom of the pan. The batter was more like cookie dough than a batter that could be poured & when it started to get hot in the oven, turned to liquid & boiled over into the rimmed sheet underneath!

  • mabakes 16 Nov, 2010

    I made this last year for Thanksgiving and it turned out delicious! I have old ceramic corningware bread pans, which I think helped in terms of having the cranberries NOT stick to the bottom of the pan. However I made mine without ginger. Looking forward to making it again this year!

  • 1Fish 22 Dec, 2009

    First recipe that was not successful; cranberries stuck in pan and did not cling to bread. Also dough was very thick and sticky recipe stated to "pour mixture" but dough could not be poured; felt like dough missing milk or other liquid?! Will serve w/ extra heated cranberry orange sauce I created for the side....first not great recipe I ever used. Flavor good despite lack of berries.

  • MarthaandMeBlogger 23 Nov, 2009

    I made this and it was ok - kind of sour. You can see my results here:

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