Wednesday, February 03, 2010
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.