Dress up your holiday feast, or any meal, with this tasty, nutritious, colorful cornbread. It’s so easy to make because the secret is… You start with our cornbread mix!


  • 2 teaspoons vegetable oil
  • 1 cup onion, finely chopped
  • ¾ cup dried cranberries
  • 1-½ cups buttermilk
  • 1 egg plus 1 egg white, lightly beaten
  • 2 tablespoon butter, melted (Try coconut oil for a tasty, healthy change!)
  • 1 cups WEM Yellow Cornbread Mix
  • 1/2 teaspoon baking soda


Hands-on Time: 10 minutes
Baking Time: 25-30 minutes
Total Time: 40 minutes
Servings: 8 to 10

  1. Preheat oven to 400°F.
  2. Heat 1 teaspoon oil in a 10-inch cast-iron skillet.
  3. Add onions and sauté until transparent.
  4. Spoon onion into a medium bowl with cranberries and set aside.
  5. Add remaining oil (1 teaspoon) to skillet and place it in the oven to preheat.
  6. Stir buttermilk, butter, egg, and egg whites into onions and cranberries.
  7. In a large bowl, mix together Cornbread Mix and baking soda.
  8. Gradually add buttermilk mixture into Cornbread Mix, stirring just until moistened.
  9. Remove hot pan from oven making sure it is thoroughly coated with the oil.
  10. Pour batter into hot skillet.
  11. Bake 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.