Cranberry Cornbread

Serve this warm cranberry cornbread - a classic dish that’s baked in oven.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 230
Fat 7g
Saturated Fat 1g
Sodium 280mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 280mg; 280%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 1g 1% Sugars 12g 12% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 10 min
Total Time 45 min
Servings 9

Ingredients

1 1/4: cups Gold Medal® all-purpose flour

3/4: cup cornmeal

1/3: cup sugar

2: teaspoons baking powder

1/2: teaspoon salt

1/2: cup fat-free egg product

3/4: cup fat-free (skim) milk

1/4: cup vegetable oil

1: cup chopped fresh or frozen cranberries

2: tablespoons sugar

Directions

1 Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
2 In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add egg product, milk and oil; beat with spoon until mixed.
3 In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm.

Did You Know?

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Expert Tips

If you have fresh cranberries left over, place them on a cookie sheet and freeze. Once frozen, put them in a freezer bag and store in the freezer.

This recipe uses two ingredients indigenous to North America: cranberries and corn.

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We calculated the nutrition of this recipe at the time it was created on 10/16/2012. NOTE: We do not include optional ingredients in our calculations.