Gold Medal® Flour Recipe Contest 2010!
Whole Wheat Maple-Cranberry Cornbread
- Prep Time 10 min
- Total 50 min
- Servings 9
- Ingredients 9
Ingredients
- 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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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
220
Calories
2 1/2g
Total Fat
5g
Protein
43g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 20
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 330mg
- 14%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 17g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 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 Choice
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