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Holiday Cranberry Cornbread Cobbler

  • Author: Chuck Underwood
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: Holiday, Desserts
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Move over cranberry sauce, there's a new side dish making an appearance on our holiday table this year, this cranberry cornbread cobbler.


Units Scale


  • 4 cups fresh cranberries
  • 10-20 pitted Medjool dates (depending on how sweet you want your cobbler - or substitute with 1/2 to 1 cup brown sugar)
  • 2 T. cornstarch
  • 2 T. orange juice
  • 1 tsp. vanilla extract


  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsweetened almond milk
  • 1 tsp. apple cider vinegar
  • 2 T. applesauce
  • 1 T. maple syrup


  1. Preheat oven to 350° F.
  2. If making the date paste - soak 10 Medjool dates in hot water for at least 1 hour or until softened.  Remove the pits and then using a blender or small food chopper, blend into a paste by adding up to 1/4 cup water.
  3. In a large bowl, combine all of the cranberry ingredients, including the date paste, and mix well.
  4. Transfer cranberries to a 8 x 8 baking pan
  5. Using the same bowl, add the dry cornbread ingredients and mix well.
  6. In a small measuring cup whisk all of the wet cornbread ingredients together then scrape into the bowl with the dry ingredients.
  7. Mix well and then spread the batter on top of the cranberries evenly.
  8. Bake for 45 minutes, then allow to cool

Keywords: cranberry cornbread cobbler