Lemon Cranberry Cornbread

Name: Lemon Cranberry Cornbread
Ingredients: 1 cup cornmeal; 1 cup flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher; 1/2 cup milk ( i used lowfat 1% but any will do); 1/2 cup yogurt; juice of 1 lemon and zest; 3 tablespoons melted butter (unsalted); 1 egg; 6 tablespoons sugar; 3/4 cup dried cranberries

12 ingredients

6 steps

Ingredients

1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher
1/2 cup milk ( i used lowfat 1% but any will do)
1/2 cup yogurt
juice of 1 lemon and zest
3 tablespoons melted butter (unsalted)
1 egg
6 tablespoons sugar
3/4 cup dried cranberries

Directions

1

grease a 8-10 inch square pan with butter and preheat oven to 350 degrees
2

Combine dry ingredients in a large bowl ( except for sugar)
3

combine sugar, yogurt, milk, lemon juice, lemon zest and egg in a separate bowl
4

stir the wet mixture into the dry
5

stir in dried cranberries
6

put in the prepared pan and bake for 20 minutes or until very lightly browned

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