Although Cranberry Season started in September, I really don't see them in the supermarkets until November, when everyone starts thinking about Thanksgiving and Cranberry Sauce. BUT cranberries can be made into so many different treats other than Sauce and I love experimenting with them. I found this recipe for Cranberry Corn Bread and knew I wanted to give it a try. I halved the recipe to make a 9x5-inch loaf and it only took about 25-30 minutes to bake. I love the slight tartness that the cranberries added and the bread came out incredibly moist. Great breakfast or snack any time of the day!