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Cornbread Ring with Cranberries

 4 Ratings
2 Comments
No Image For Recipe
  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 12
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Ring in an elegant, new cornbread. It’s the “berry” easiest when you use a shapely new pan.

Ingredients

4
pouches (6.5 ounces each) Betty Crocker™ cornbread & muffin mix
1 1/3
cups milk
1/2
cup butter or margarine, melted
4
eggs
1
cup dried cranberries

Directions

  • 1 Heat oven to 375°F. Spray braided ring mold with cooking spray.
  • 2 Stir muffin mix, milk, butter and eggs in large bowl until well blended. Stir in cranberries. Spoon into ring mold.
  • 3 Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up. Cool completely, about 30 minutes.<BR><BR><B>

Expert Tips

Stir up a big pot of honey butter to serve with this elegant bread, using two sticks of softened butter and 2 tablespoons of honey.

No cranberries? Chopped dried apricots make a tasty stand-in.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
Calories from Fat
110
% Daily Value
Total Fat
12 g
Saturated Fat
6 g
Cholesterol
95 mg
Sodium
260 mg
Total Carbohydrate
20 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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