THANKSGIVING CRANBERRY CORNBREAD

Thanksgiving Cranberry Cornbread image

Made from scratch with coarse-ground cornmeal, these loaves of cornbread studded with dried cranberries are ideal Thanksgiving fare.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 4 small loaves

Number Of Ingredients 10

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Ingredients

2 cups flour
1 cup coarse-ground cornmeal
1/2 cup sugar
1-1/2 tsp. salt
1 Tbsp. baking powder
2 large eggs
1-1/2 cups milk
3-3/4 tsp. canola oil
4 Tbsp. butter, melted
1 cup dried cranberries

Steps:

Preheat oven to 350 degrees.
Lightly oil four 4x8 loaf pans.
In a large bowl sift together the flour, cornmeal, sugar, salt, and baking powder.
In a separate bowl, whisk together the eggs, milk, and oil.
Mix the wet ingredients into the dry ones. Stir until combined and no more.
Add the butter, and stir until mixed in.
Toss in the cranberries.
Fill the loaf pans with batter. It should go about half way up the side of the pan.
Bake in the oven for 40-45 minutes, testing for doneness by inserting a sharp thin knife into the center of the loaf. The bread is done when the knife comes out clean.
Cool on a rack.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g