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Whole Wheat Maple-Cranberry Cornbread

  • 9servings
  • 50minutes
  • 220calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsSelenium, Natrium, Fluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Gold Medal® whole wheat flour

  2. 1 cup yellow cornmeal

  3. 1 tablespoon baking powder

  4. 1/2 teaspoon salt

  5. 1 cup buttermilk

  6. 1/2 cup butter or margarine, melted

  7. 1/4 cup real maple syrup

  8. 2 eggs, beaten

  9. 1 cup sweetened dried cranberries

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Spray 8-inch square pan or 9-inch round cake pan with cooking spray. In large bowl, mix flour, cornmeal, baking powder and salt.

  2. In small bowl, mix buttermilk, melted butter, syrup and eggs with fork or whisk until blended. Stir liquid ingredients and cranberries into dry ingredients; mix just until dry ingredients are moistened. Spread in pan.

  3. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. For 9 servings, cut into 3 rows by 3 rows. Serve warm.

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