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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries-coated in flour-can be used in place of the cranberries. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup cornmeal |
2 teaspoons baking powder |
1/2 teaspoon salt |
1-1/2 cups buttermilk |
1 cup cranberries, halved |
Directions:
1. In a bowl, cream butter and sugar until light and fluffy. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries.
2. Transfer to a greased 9-in. square baking pan. Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9-12 servings.
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