Cranberry corn bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Yellow cornmeal |
| 1 | each | ¬ cups all purpose flour |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| « tsp. baking soda | ||
| 2 | teaspoons | Grated orange zest |
| ¬ tsp. salt | ||
| 3 | tablespoons | Canola or safflower oil |
| 1 | each | « cups buttermilk |
| ¬ 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 |
| Cooking spray. | ||
| 2 | eaches | In a large bowl, combine the cornmeal, flour, sugar, baking powder, |
| Baking soda, orange zest and salt. | ||
| 3 | eaches | In a medium bowl, combine the oil, buttermilk, orange juice and egg. |
Directions
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