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Cranberry Cornbread, Food Gypsy

Cranberry Feta Cornbread

A sweet-meets-savoury cornbread that’s a perfect fit for winter holiday breakfast, brunching, or Turkey-time snacks, try Cranberry Feta Cornbread!

To be fair we added more than cranberries and feta, there’s a measure of green onions in there too. It’s a little sweet, a touch salty, a bit tangy and just a hint of tartness to take that taste iconic of summer and shift it to fall and winter.

Cranberry Feta Cornbread Recipe, Food Gypsy

Autumnal or Festive!

This Cranberry Feta Cornbread recipe is my answer to what’s for breakfast during the holidays or any cold wintery morning. It pairs well with eggs and bacon, and equally well with soup or chowder.

Based on Our Best Southern Cornbread recipe, it’s made in a stinking hot cast iron skillet with bacon grease as your foil to give you that lift and lightness.


Cranberry Feta Cornbread! Yummy. ❤️ #cookingvideo #easyrecipe #cornbread #foryoupageofficial

♬ SUGAR, SUGAR – The Archies

Notes on Substitutions

If you want to keep things plant-based, swap out the bacon fat for vegan/vegetarian oil with a high smoke point, such as; peanut oil, corn oil, safflower oil, sunflower oil, canola oil or avocado oil. All of these oils can take heat up to 410⁰F (210⁰C) with little smoke.

The one thing you can’t substitute here is the cast iron pan. This is a heritage southern cornbread recipe designed for cast iron and wood stoves.

We can adapt to electric, convection or gas heat, but the properties of cast iron are so unique, that this recipe does not work well without it.

So break out the cast iron Ladies and Gents! Be sure it’s well seasoned, and impress the family with your amazing Cranberry Feta Cornbread. 

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Cranberry Feta Cornbread Recipe, Food Gypsy

Cranberry Feta Cornbread

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  • Author: Cori Horton
  • Total Time: 55 minutes
  • Yield: serves eight


A sweet-meets-savoury cornbread that’s a perfect fit for winter holiday breakfast, brunching, or turkey-time snacks. But it’s not JUST for winter, try Cranberry Feta Cornbread, anytime!


Units Scale
  • 1 cup flour
  • 1 cup cornmeal
  • 3 tablespoons sugar (up to a 1/4 cup for sweet cornbread)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cranberries, fresh or frozen
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup green onion, chopped
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 2 tablespoons melted butter, cooled to room temp
  • 1 tablespoons bacon fat (veggie substitute: Peanut Oil)


  1. Preheat Oven 410⁰F (210⁰C). Preheat 9 inch cast iron pan at the same time.
  2. Mix dry ingredients in a large bowl, whisk to combine. Add cranberries, feta and green onion and fold to coat well with dry mix.
  3. Mix wet ingredients in a large bowl, whisk to combine.
  4. Add bacon grease (or plant based oil substitute) to hot pan and return to oven until the fat is (literally) smoking hot.
  5. Combine dry & wet with wooden spoon or spatula – until JUST MIXED. Add batter to hot, well greased cast iron skillet.
  6. Bake at 410⁰F (210⁰C) for 15 minutes then reduce temperature to 350⁰F (175⁰C) for an additional 15 – 20 minutes or until cornbread is cooked through and a toothpick inserted in the centre comes out clean and dry.
  7. Serve hot, or remove from pan to cool and serve later. Do not allow to cool in the cast iron pan if serving later. Cast iron retains heat, so leaving it in the pan, it will continue to steam and get tough. No one wants that.


If you’re working with a smaller cast iron skillet (8 or 7 inch), half the recipe and reduce your cooking time by 5 – 10 minutes.

If you’re watching the video, you’ll note I used three eggs. We’re going to chalk that up to human error, and not following my own recipe.  The extra egg made the batter too rich, taking extra time too cook. We won’t be making this mistake for you!

  • Prep Time: 20 minutes
  • Cook Time: 35
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: American

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

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