Cranberry Cornbread

 

1 1/4

cups Gold Medal® all-purpose flour

3/4

cup cornmeal

1/3

cup sugar

2

teaspoons baking powder

1/2

teaspoon salt

2

eggs

3/4

cup milk

1/4

cup vegetable oil

1

cup chopped fresh or frozen cranberries

2

tablespoons sugar

• 1 Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
• 2 In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
• 3 In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.