Cranberry Casserole Bread


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This sweet orange, green cherry and cranberry cornbread is especially good when broiled for a couple minutes.

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  • 2 C. all purpose flour
  • 3/4 C. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 C. shortening
  • 3/4 C. orange juice
  • 1 Tbs. grated orange rind
  • 2 eggs, well beaten
  • 1 C. coarsely chopped cranberries
  • 1/2 C. chopped glace green cherries

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Stir flour, sugar, baking powder, baking soda and salt together. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten eggs. Pour all at once into dry ingredients, mixing just enough to dampen. Dust chopped cranberries and cherries with a Tbs. of flour; carefully fold into batter. Spoon into a well greased 1 1/2 quart casserole. Bake at 350 F about 1 hour or until toothpick inserted in center comes out clean. Cool in casserole 10 minutes, and then remove. Store overnight for easy slicing. Frost with sugar frosting or serve slices with butter. 

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