Cranberry Cornbread - Just Bean Recipes

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Cranberry Cornbread

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.


This was very good...definitely a keeper.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork