Cranberry Nutty Cornbread |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Great way to use fresh cranberries. Pistachios are a good nut to use in this recipe. Enjoy Ingredients:
1 1/2 cups all purpose flour |
3/4 cup yellow cornmeal |
1 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 egg, lightly beaten |
1 cup milk |
1/4 cup canola oil |
1 teaspoon finely shredded lemon peel |
1/3 cup chopped pistachio nuts or pecans - toasted |
1 cup chopped fresh cranberries |
Directions:
1. Preheat oven to 350 degrees F
2. Lightly coat the bottom and about 1/2 inch up the sides of a 9x5x3 inch loaf pan or two 7 1/2 x 3 1/2 x 2 inch loaf pans with cooking spray; set aside.
3. In large bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
4. In medium bowl combine the egg, milk, oil and lemon peel.
5. Add egg mixture all at once to flour mixture.
6. Stir just until moistened.
7. Fold in nuts and crannberries.
8. Spoon batter into prepared pan(s)
9. Bake 55 - 60 minutes for the large pan or 45 - 50 minutes for the smaller pans or until wooden toothpick inserted near center comes out clean.
10. Cool in pans on wire rack for 10 minutes.
11. Remove from pans and cool completely.
12. Enjoy!
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