Apple Cranberry Cornbread

This recipe serves:  12

nonstick cooking spray
1/2 cup flour
1 1/2 cups whole grain, cornmeal
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs,room temperature
1 1/4 cups skim milk,room temperature
8 tablespoons (one stick) unsalted butter, melted
1 small diced apple
1/4 cup sweetened, dried cranberries
1. Preheat the oven to 400°F. Coat a 9" x 9" pan with nonstick spray.

2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.)

3. Stir in the eggs, milk, butter, apple and cranberries with a wooden spoon until the dry ingredients are just moistened. Do not overmix.

4. Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven.

Serving Size: 1 slice = 1/12 of cornbread

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