I know you're thinking ... "Is she crazy with all of the cranberry recipes?" Well, yes I am ... I'm cuckoo for cranberries. Tasty little morsels that are so good for you! I serve this corn bread with slow roasted pork shoulder ... YUM ...
1 1/4 C. flour
3/4 C. cornmeal
1/3 C. sugar
2 t. baking powder
1/2 t. salt
3/4 C. milk
1/4 C. veggie oil
1 C. fresh or frozen cranberries, chopped
2 T. sugar
Heat oven to 400 degrees. Grease bottom & sides of 8” square pan with shortening or spray with Pam.
In a large bowl, stir flour, cornmeal, 1/3 cup sugar, baking powder & salt until mixed. In a small bowl, toss cranberries & 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
Bake 25-30 mins., or until toothpick inserted in center comes out clean. Serve warm or cold. Especially good warm with butter.