Wednesday, February 03, 2010

Cranberry Cornbread

This makes a very large pan of cornbread however, it keeps well wrapped in plastic in the fridge.

You Will Need:

1-2 cups fresh or frozen cranberries, chopped
1 cup granulated sugar
1/2 cup unsalted butter at room temperature
2 large eggs
1 1/2 cups cornmeal
1 1/2 cups AP flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups whole milk

Preheat oven to 350 degrees F. Butter and flour a 9x13 in. pan

Cream together sugar and butter. Add eggs and beat well. Sift dry ingredients and add, alternating with milk. Fold in chopped cranberries.

Bake about 40-45 minutes, or until golden. Cool in pan, on rack.


Raymond said...

Cornbread would NOT keep well with me around. I love the stuff!

Goody said...

This one went much faster than usual-I'm assuming it was the addition of cranberries. Then again, maybe it was the obscene amount of fat in it (whole milk and butter). That makes it more like cake than bread.