Recipe by Cooking Light March 1997


Recipe Summary test

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

187 calories; calories from fat 19%; fat 3.9g; saturated fat 0.7g; mono fat 1.2g; poly fat 1.1g; protein 5.2g; carbohydrates 33.4g; fiber 2g; cholesterol 21mg; iron 1.5mg; sodium 211mg; calcium 104mg.