Cranberry corn bread

1 servings

Ingredients

Quantity Ingredient
¾ cup Yellow cornmeal
1 each ¬ cups all purpose flour
⅓ cup Sugar
2 teaspoons Baking powder
« tsp. baking soda
2 teaspoons Grated orange zest
¬ tsp. salt
3 tablespoons Canola or safflower oil
1 each « cups buttermilk
¬ cup orange juice
1 each Egg
¾ cup Coarsely chopped fresh or frozen cranberries
1 each Preheat oven to 400F. Lightly coat an 8\" square pan with vegetable
Cooking spray.
2 eaches In a large bowl, combine the cornmeal, flour, sugar, baking powder,
Baking soda, orange zest and salt.
3 eaches In a medium bowl, combine the oil, buttermilk, orange juice and egg.

Directions

Whisk to blend well. Add to the dry ingredients and stir just until blended; the batter should be slightly lumpy. Fold in the cranberries. 4. Pour the batter into the prepared pan and spread to the edges with a rubber spatula. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Cut into 9 squares.

Serve warm or at room temperature. From "Great Grain's" by Linday Drachman & Peter Wynne AR/95

Submitted By APRIL ROCHE On 01-26-95

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