Cranberry Cornbread


"A delicious holiday favorite! Sweet cranberrys with a savory cornbread! What could be better!"
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40 mins servings
Serving size has been adjusted!
Original recipe yields 15 servings

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  1. preheat oven to 425 f combine cranberries and 1 Tbsp of sugar in small bowl set aside.
  2. Combine cornmeal flour, remaining sugar, baking powder, baking soda, and salt in a large bowl. stir well. combine milk eggs melted butter in a medium bowl. stir well. pour liquid into cormeal mixture. comebine just to blend. do not beat. stir in cranberries.
  3. Spoon batter into a greased 8 inch square baking pan. bake for 18-20 mins or until golden.
  4. let cornbread cool completely in pan and cut into squares to serve.


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