Whole Wheat Maple-Cranberry Cornbread

Whole Wheat Maple-Cranberry Cornbread

Gold Medal® Flour Recipe Contest 2010!

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

9

servings

1
cup Gold Medal® whole wheat flour
1
cup yellow cornmeal
1
tablespoon baking powder
1/2
teaspoon salt
1
cup buttermilk
1/2
cup butter or margarine, melted
1/4
cup real maple syrup
2
eggs, beaten
1
cup sweetened dried cranberries
  1. Heat oven to 375°F. Spray 8-inch square pan or 9-inch round cake pan with cooking spray. In large bowl, mix flour, cornmeal, baking powder and salt.
  2. In small bowl, mix buttermilk, melted butter, syrup and eggs with fork or whisk until blended. Stir liquid ingredients and cranberries into dry ingredients; mix just until dry ingredients are moistened. Spread in pan.
  3. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. For 9 servings, cut into 3 rows by 3 rows. Serve warm.
Makes 9 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 330mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 3g,
    • Sugars 17g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 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;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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