Cranberry Cornbread
Cranberry bread meets Cornbread for a yummy fall snack or side
Ingredients
- 145 grams all-purpose flour ~1 cup
- 145 grams corn meal ~1 cup
- 1 tsp salt
- 3 tsp baking powder
- 100 grams sugar ~½ cup
- 246 grams milk ~1 cup
- 1 egg large
- 57 grams neutral oil ~¼ cup
- 2 tbs maple syrup
- 140 grams cranberries rinsed; ~1¼ cup or 5 oz
Instructions
- Let's get ready! Preheat that oven to 400°F. Lightly grease an 8"x8" baking dish.
- Chop your cranberries. This can be a battle but a bread knife will be your friend in attempting to hold those runaway berries.
- Mix together dry ingredients: flour, cornmeal, salt, baking powder, sugar.
- Mix together wet ingredients: milk, oil, egg, maple syrup.
- Toss cranberries in the dry mix to coat.
- Add wet mix to dry and stir just until blended.
- Pour into prepped pan and place in well preheated oven. Bake 30 - 35 minutes or until toothpick test is dry.
- Cool for at least 10 minutes and enjoy!