Cranberry Cornbread

Give classic cornbread a tart twist by stirring in a favorite fall fruit.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 9

Ingredients

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.

Expert Tips

If you have fresh cranberries left over, place them on a cookie sheet and freeze. Once frozen, put them in a freezer bag and store in the freezer.

This recipe uses two ingredients indigenous to North America: cranberries and corn.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
260mg
260%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
12g
12%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.