Preheat oven to 400 degrees F.
Prepare two 6-compartment mini loaf pans with non-stick cooking spray.
Mix corn muffin mix, milk, vanilla, powdered sugar and eggs and mix until all dry ingredients are incorporated.
Fold cranberries into cornbread batter and divide batter into mini loaf pans.
Bake for 16-20 minutes (baking time may vary by oven) until golden brown or until a toothpick inserted into the center of the cornbread comes out clean.