Cranberry cornbread

12 Servings

Ingredients

Quantity Ingredient
1 cup White Flour; Unbleached
1⅓ cup Yellow Cornmeal
1 tablespoon Baking Powder
½ teaspoon Salt
½ cup Dried Cranberries
1¼ cup Egg Beaters® 99% Egg Substitute; *Note
¼ cup Honey
1 cup Nonfat Milk; Or Plain Soy
½ teaspoon Sunflower Oil; **Note

Directions

*NOTE: Original recipe used 2 large eggs **NOTE: Original recipe used 2 T sunflower oil

Preheat oven to 400 deg F and lightly spray an 8 inch square baking pan. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt.

Stir in cranberries and set aside.

In another bowl, whisk together eggs, milk, honey and oil. Add to dry ingredients and mix just until blended.

Pour batter into prepared pan and bake until top is lighlty browned and a toothpick inserted in the center comes out clean, about 30 minutes.

Makes 12 servings.

Ovo

This was very good...definitely a keeper.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe By : Veggie Life, Nov 1996, pg 24 Posted to Digest bread-bakers.v096.n051 Date: Sat, 26 Oct 1996 21:56:33 -0700 From: Reggie Dwork <reggie@...> NOTES : Cal 136.7

Fat 0.6g

Carb 28.5g

Fib 1.6g

Pro 4.5g

Sod 227mg

CFF 3⅗%

Nutr. Assoc. : 0 0 0 0 2928 0 0 0 0

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