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Cranberry Corn Bread

Yield 10 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  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.