Cranberry-Nut Cornbread

• 1 12 cups all-purpose flour
• 34 cup yellow cornmeal
• 1 cup sugar
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 egg, lightly beaten
• 1 cup low-fat milk
• 14 cup vegetable oil
• 1 teaspoon finely shredded lemon peel
• 13 cup chopped pistachio nuts or 13 cup pecans, toasted
• 1 cup chopped fresh cranberries

1. Preheat oven to 350 degrees F. Lightly coat the bottom and about 1/2 inch up the sides of a 9x5x3-inch loaf pan, or two 7 1/2 x 3 1/2 x 2-inch loaf pans with cooking spray such as Pam; set aside.
2. In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
3. Make a well in the center of the flour mixture; set aside.
4. In a medium bowl combine the egg, milk, oil and lemon peel.
5. Add egg mixture all at once to flour mixture.
6. Stir just until moistened.
7. Fold in nuts and cranberries.
8. Spoon batter into prepared pans(s).
9. Bake 55 to 60 minutes for the large loaf pan, or 45 to 50 minutes for the smaller loaf pans, or until a wooden toothpick inserted near center comes out clean.
10. Cool in pan(s) on a wire rack for 10 minutes.
11. Remove from pan(s).
12. Cool completely on wire rack.

flour, yellow cornmeal, sugar, baking powder, salt, egg, lowfat milk, vegetable oil, lemon peel, pistachio nuts, fresh cranberries

Taken from www.food.com/recipe/cranberry-nut-cornbread-334574 (may not work)