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Cranberry Cornbread

  • 9servings
  • 45minutes
  • 230calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups Gold Medal® all-purpose flour

  2. 3/4 cup cornmeal

  3. 1/3 cup sugar

  4. 2 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 2 eggs

  7. 3/4 cup milk

  8. 1/4 cup vegetable oil

  9. 1 cup chopped fresh or frozen cranberries

  10. 2 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.

  2. In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.

  3. In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.

  4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

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