Moist Cranberry Cornbread With Crumb Topping


  • 5 cup corn either shucked from a cob or frozen and defrosted
  • 1 can ( condensed milk not evaporated
  • 5 eggs
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter melted
  • 1 cup cranberries, fresh or frozen (not dried)


  • 1/4 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 2 tbsp butter, softened


  1. Preheat oven to 375 degrees and butter a 9×13 ” baking pan.
  2. In a food processor, place corn in the bowl and process until it resembles a paste.
  3. Scrape down sides and add condensed milk.
  4. Process again; add eggs and process again.
  5. Place corn mixture into a large bowl.
  6. In a smaller bowl, combine cornmeal, baking powder and salt; add to corn mixture and stir.
  7. Slowly add butter and combine thoroughly (the mixture will seem runny, but it will be fine); fold in cranberries.

  8. In a small bowl, combine all topping ingredients and sprinkle over cake.

  9. Pour mixture into prepared pan and bake on middle rack for 40-50 minutes until centre is firm to the touch.
  10. Remove from oven and enjoy!!