dish
Cranberry Cornbread

1
Serves
176
Calories
12
Nutrients
7
Vitamins

Ingredients

1/2 cup (1 stick) softened butter
3/4 cup dark brown sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoon baking powder
1 teaspoon baking soda

Cooking Instructions

1. Preheat oven to 350°F. Spray a loaf pan (or 3 mini loaf pans) with non-stick spray.

2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. can help gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy. Let add vanilla, salt, cinnamon, nutmeg and eggs. Beat to combine. (If you keep orange juice concentrate in the freezer, add it for an extra boost of citrus flavor.)

3. Work together and make it a . In another bowl, stir together the flour, cornmeal, baking powder and baking soda. Add to the butter mixture and gently stir with a spoon just until the flour disappears. Stir in the cranberries. Pour the batter into prepared pans and bake about 1 hour, until a tester (use a toothpick) comes out clean. Cool in the pan for 1/2 hour. Turn out and cool completely before wrapping.

Serving Size: 1 slice of bread

Nutrition Information

Number of Servings: 1
Calories
176
Protein
1 g
Total Carbohydrate
25 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
16 g
Total Fat
7 g
Saturated Fat
4 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
20 mg
Percent Calories from Protein
4 %
Percent Calories from Carbohydrate
58 %
Percent Calories from Fat
38 %
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
5 mg
Vitamin D
0 IU
Folate
21 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
68 mg
Iron
1 mg
Phosphorus
55 mg
Potassium
99 mg
Sodium
390 mg
Zinc
0 mg