Cornbread is a most delicious thing. I love it because it is a yummy bread side, that you don’t have to wait for it too rise. Yeast free. Don’t get me wrong I love my bread. When I want to add a last-minute carb to dinner though, bread isn’t always an option. Unless it’s toast, which we actually have quite a bit too. I loved the addition to cranberries in this though. A little tart addition to almost every bite. My 8×8 square pan is out of commission so I have been making stuff in my pie plate for nice triangular slices. I might just keep it up, made it seem just a wee bit fancier.
Recipe from Betty Crocker
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup sugar
- 2 tsps. baking powder
- 1/2 tsp. salt
- 2 eggs
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 cup cranberries
- 2 Tbsp. sugar
1. Coarsely chop cranberries. Toss with 2 Tbsp. sugar. Set aside.
2. Mix together first 5 dry ingredients. In Add eggs, milk and oil. Stir until just combined. Fold in cranberries.
3. Pour into greased pie plate.
4. Bake for 25-30 minutes at 400 degrees. Slice.
5. Eat and enjoy!
