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Cranberry Cornbread
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Recipe Information
Breadsmith: Veggie Life Magazine

Serves/Makes:12 servings

  • 1 cup (225 ml) unbleached white flour
  • 1-1/3 cups (325 ml) yellow cornmeal
  • 1 tbsp (15 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) dried cranberries
  • 2 large eggs, or egg replacer
  • 1/4 cup (60 ml) honey
  • 1 cup (225 ml) plain soy or nonfat milk
  • 2 tbsp (30 ml) sunflower oil
  • cooking spray
  • Preheat oven to 400 degrees (200 C.) and lightly spray an 8-inch square baking pan.
  • In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt.
  • Stir in cranberries and set aside.
  • In another bowl, whisk together eggs, milk, honey, and oil.
  • Add to dry ingredients and mix just until blended.
  • Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.

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