Cranberry Corn Bread

• 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

1. Preheat oven to 425u0b0.
2. Heat 1/2 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat. Add onion; saute 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 425u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean.

vegetable oil, onion, cranberries, yellow cornmeal, flour, sugar, baking powder, baking soda, salt, lowfat buttermilk, margarine, egg, egg white

Taken from www.myrecipes.com/recipe/cranberry-corn-bread (may not work)