Cranberry Corn Bread

recipe

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 19 %
Fat 3.9 g
Satfat 0.7 g
Monofat 1.2 g
Polyfat 1.1 g
Protein 5.2 g
Carbohydrate 33.4 g
Fiber 2 g
Cholesterol 21 mg
Iron 1.5 mg
Sodium 211 mg
Calcium 104 mg

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

Preparation

Preheat oven to 425°.

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

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

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.

Jim Fobel,

Cooking Light

March 1997