Cranberry Corn Bread

Makes 8
Prep 5 m
Cook 3 - 5 m
Bake 18 - 20 m



  1. 1 of 3 Heat oil in small skillet over medium heat. Add onion and cranberries; cook until onion is softened, 3 to 5 minutes.
  2. 2 of 3 Stir together cornmeal, flour, sugar, baking powder and salt in medium-size bowl. Mix in the onion mixture, including the oil left in the skillet. Stir in egg and milk to make loose batter. Scrape batter into 8 x 8 x 2-inch square metal baking pan, coated with nonstick cooking spray.
  3. 3 of 3 Bake in 375 degrees F oven for 18 to 20 minutes. Cool completely. (Can be made a day ahead and kept, tightly wrapped, at room temperature.)
Nutrition Information for Cranberry Corn Bread
Servings Per Recipe: 8
Per Serving: 197 mg sodium, 148 kcal cal., 3 g pro., 23 g carb., 5 g Fat, total, 29 mg chol., 1 g sat. fat, 1 g fiber
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Printed from 07/17/2019