You are not logged in. | Log In

Cpeirson

Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Cranberry Corn Bread by

Whole blueberries--coated in flour--can be used in place of the cranberries. I also substituted cocunut for the berries - sweet and moist!

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup cranberries, halved

Instructions

1. In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries.
2. Transfer to a greased 9-in. square baking pan. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Back to Top