Cranberry Orange Corn Bread Loaf with Fresh Orange Glaze

Cranberry Orange Corn Bread Loaf with Fresh Orange Glaze


1 package (16 oz.) Marie Callender’s Original Corn Bread Mix

2 Eggs

4 Tablespoons Butter, melted & cooled slightly

1-1/2 cups Milk

2/3 cups dried cut-up Cranberries

1 Tablespoon finely grated Orange Zest

1 cup sifted powdered Sugar

2 Tablespoons fresh Orange Juice, more as needed

Strips of Orange Zest, for garnish



  1. Preheat oven to 350°F. Spray a 9”x5” loaf pan with baking spray.
  2. Empty dry corn bread mix into a medium bowl; add chopped cranberries. Using fingertips, coat cranberries with the dry mix, separating any clumps of cranberries; set aside.
  3. In a large bowl, whisk eggs until blended; slowly whisk in butter. Whisk in milk and orange zest. Add corn bread mix and gently whisk until the batter is uniform and large lumps disappear. Pour batter into pan.
  4. Bake loaf in center of oven 55-60 minutes, or until a rich golden brown and a toothpick inserted in the center comes out clean. Remove pan to wire rack to cool for 15 minutes. Carefully run a sharp knife around edges of pan and turn the loaf onto a rack to cool completely.
  5. Make glaze: In a small bowl, whisk powdered sugar and enough orange juice to make a smooth glaze. If glaze is too dry, add more orange juice ½ teaspoon at a time as needed. If glaze is too runny, add more powdered sugar. Spread over cooled loaf and garnish with orange zest, if desired.


Makes 10-12 servings

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