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| Cranberry Corn Bread |
"A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?"
Ingredients :
- 1/2 cup chopped cranberries
- 1 tablespoon white sugar
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups milk
- 2 eggs, beaten
- 3 tablespoons butter, melted
Instructions :
| Prep : 15M | Cook : 15M | Ready in : 1H5M |
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- Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
- Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.
Notes :
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