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