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
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
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