Whole Wheat Maple-Cranberry Cornbread

Gold Medal® Flour Recipe Contest 2010!

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 9

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
330mg
330%;
Total Carbohydrate
43g
43%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
15%;
Iron
10%;
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.