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Whole Wheat Maple-Cranberry Cornbread

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By Betty Crocker Kitchens
Updated Sep 1, 2010
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Gold Medal® Flour Recipe Contest 2010!

Whole Wheat Maple-Cranberry Cornbread

  • Prep Time 10 min
  • Total 50 min
  • Servings 9
  • Ingredients 9
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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