Cranberry-Nut Cornbread

Directions

1. 1
   Preheat oven to 350 degrees F. Lightly coat the bottom and about 1/2 inch up the sides of a 9x5x3-inch loaf pan, or two 7 1/2 x 3 1/2 x 2-inch loaf pans with cooking spray such as Pam; set aside.
2. 2
   In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
3. 3
   Make a well in the center of the flour mixture; set aside.
4. 4
   In a medium bowl combine the egg, milk, oil and lemon peel.
5. 5
   Add egg mixture all at once to flour mixture.
6. 6
   Stir just until moistened.
7. 7
   Fold in nuts and cranberries.
8. 8
   Spoon batter into prepared pans(s).
9. 9
   Bake 55 to 60 minutes for the large loaf pan, or 45 to 50 minutes for the smaller loaf pans, or until a wooden toothpick inserted near center comes out clean.
10. 10
    Cool in pan(s) on a wire rack for 10 minutes.
11. 11
    Remove from pan(s).
12. 12
    Cool completely on wire rack.