Recipe - Cranberry Cornbread

1 cup White Flour; Unbleached
1 1/3 cup Yellow Cornmeal
1 tablespoon Baking Powder
One half teaspoon Salt
One half cup Dried Cranberries
1 One fourth cup Egg Beaters® 99% Egg
Substitute; *Note
One fourth cup Honey
1 cup Nonfat Milk; Or Plain Soy
One half teaspoon Sunflower Oil; **Note

*NOTE: Original recipe used 2 large eggs **NOTE: Original recipe used 2 T
sunflower oil

Preheat oven to 400 deg F and lightly spray an 8 inch square baking pan. In
a mixing bowl, whisk together flour, cornmeal, baking powder, and salt.
Stir in cranberries and set aside.

In another bowl, whisk together eggs, milk, honey and oil. Add to dry
ingredients and mix just until blended.

Pour batter into prepared pan and bake until top is lighlty browned and a
toothpick inserted in the center comes out clean, about 30 minutes.

Makes 12 servings.

Ovo

This was very good...definitely a keeper.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
Recipe By : Veggie Life, Nov 1996, pg 24

Posted to Digest breadbakers.v096.n051

Date: Sat, 26 Oct 1996 21:56:33 0700

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 136.7

Fat 0.6g

Carb 28.5g

Fib 1.6g

Pro 4.5g

Sod 227mg

CFF 3.6%

Nutr. Assoc. : 0 0 0 0 2928 0 0 0 0