Hearty corn, tangy cranberries and a touch of molasses make this the perfect addition to breakfast, lunch or supper!
SAVE ON THIS RECIPE!
Change the look of this bread by using white cornmeal instead of yellow and replacing the dried cranberries with dried blueberries.
Leftover slices are even more heavenly when they’re used to make French toast. A sprinkle of powdered sugar and a drizzle of warm maple syrup make it an irresistible treat!
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