Give classic cornbread a tart twist by stirring in a favorite fall fruit.
cups Gold Medal™ all-purpose flour
teaspoons baking powder
cup vegetable oil
cup chopped fresh or frozen cranberries
Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
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.
In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.