Give classic cornbread a tart twist by stirring in a favorite fall fruit.
Cranberry Cornbread
- Prep Time 15 min
- Total 45 min
- Servings 9
- Ingredients 10
Ingredients
- 1 1/4 cups Gold Medal™ all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 cup chopped fresh or frozen cranberries
- 2 tablespoons sugar
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
-
Step2In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
-
Step3In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
-
Step4Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition
230
Calories
8g
Total Fat
5g
Protein
35g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 260mg
- 11%
- Potassium
- 90mg
- 3%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 12g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 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; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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