Cranberry Corn Bread

Name: Cranberry Corn Bread
Ingredients: 1 1/2 teaspoons vegetable oil, divided; 1 cup finely chopped onion; 3/4 cup dried cranberries; 1 1/4 cups yellow cornmeal; 3/4 cup all-purpose flour; 1 tablespoon sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups low-fat buttermilk; 1 1/2 tablespoons margarine, melted; 1 large egg, lightly beaten; 1 large egg white, lightly beaten

13 ingredients

4 steps

Ingredients

1 1/2 teaspoons vegetable oil, divided
1 cup finely chopped onion
3/4 cup dried cranberries
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 1/2 tablespoons margarine, melted
1 large egg, lightly beaten
1 large egg white, lightly beaten

Directions

1

Preheat oven to 425°.
2

Heat 1/2 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat. Add onion; saute 5 minutes. Place onion in a bowl. Stir in cranberries; set aside.
3

Coat bottom and sides of skillet with 1 teaspoon oil. Place in oven for 5 minutes.
4

Combine cornmeal and next 5 ingredients (cornmeal through salt) in a bowl. Combine onion mixture, buttermilk, margarine, egg, and egg white; stir well with a whisk. Add to cornmeal mixture; stir just until cornmeal mixture is moist. Pour batter into preheated skillet. Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean.