Yield: 1 servings
Measure | Ingredient |
---|---|
¾ cup | Yellow cornmeal |
1 each | ¬ cups all purpose flour |
⅓ cup | Sugar |
2 teaspoons | Baking powder |
\N \N | « tsp. baking soda |
2 teaspoons | Grated orange zest |
\N \N | ¬ tsp. salt |
3 tablespoons | Canola or safflower oil |
1 each | « cups buttermilk |
\N \N | ¬ cup orange juice |
1 each | Egg |
¾ cup | Coarsely chopped fresh or frozen cranberries |
1 each | Preheat oven to 400F. Lightly coat an 8\" square pan with vegetable |
\N \N | Cooking spray. |
2 eaches | In a large bowl, combine the cornmeal, flour, sugar, baking powder, |
\N \N | Baking soda, orange zest and salt. |
3 eaches | In a medium bowl, combine the oil, buttermilk, orange juice and egg. |
Whisk to blend well. Add to the dry ingredients and stir just until blended; the batter should be slightly lumpy. Fold in the cranberries. 4. Pour the batter into the prepared pan and spread to the edges with a rubber spatula. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Cut into 9 squares.
Serve warm or at room temperature. From "Great Grain's" by Linday Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 01-26-95