Title: Cranberry Cornbread
Categories: Bread/muffi, Eat-lf mail, Low fat, Side dish
Yield: 12 Servings

1 c White Flour; Unbleached
1 1/3 c Yellow Cornmeal
1 tb Baking Powder
1/2 ts Salt
1/2 c Dried Cranberries
1 1/4 c Egg Beaters® 99% Egg
-Substitute; *Note
1/4 c Honey
1 c Nonfat Milk; Or Plain Soy
1/2 ts 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

Recipe By : Veggie Life, Nov 1996, pg 24

Posted to Digest bread-bakers.v096.n051

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

From: Reggie Dwork

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