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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Great for the holidays. Ingredients:
1/2 cup chopped fresh cranberries |
1/3 cup sugar, plus |
1 tablespoon sugar, divided |
1 cup yellow cornmeal |
1 cup flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup milk (or 1/2 cup milk and 1/2 cup half-and-half) |
2 eggs, beaten |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 425 degrees.
2. Combine cranberries and 1 tablespoon sugar in a small bowl. Set aside.
3. Combine cornmeal, flour, remaining 1/3 cup sugar, baking powder, baking soda and salt in a large bowl. Stir well.
4. Combine milk, eggs, and melted butter in a medium bowl. Stir well.
5. Pour liquid into cornmeal mixture. Combine just to blend. Do not beat. Stir in sweetened cranberries.
6. Spoon batter into a lightly greased 8-inch square baking pan. Bake for 18 to 20 minutes or until golden and wooden pick inseted in center comes out clean.
7. Let cornbread cool completely in pan and cut into squares to serve.
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