Cranberry Cornbread

• 1 cup (225 ml) unbleached white flour
• 1-1/3 cups (325 ml) yellow cornmeal
• 1 tbsp (15 ml) baking powder
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) dried cranberries
• 2 large eggs, or egg replacer
• 1/4 cup (60 ml) honey
• 1 cup (225 ml) plain soy or nonfat milk
• 2 tbsp (30 ml) sunflower oil
• cooking spray

1. Preheat oven to 400 degrees (200 C.) and lightly spray an 8-inch square baking pan.
2. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt.
3. Stir in cranberries and set aside.
4. In another bowl, whisk together eggs, milk, honey, and oil.
5. Add to dry ingredients and mix just until blended.
6. Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.

unbleached white flour, yellow cornmeal, baking powder, salt, cranberries, eggs, honey, milk, sunflower oil, cooking spray

Taken from online-cookbook.com/goto/cook/rpage/000EBC (may not work)