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
- 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.
- In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
- Make a well in the center of the flour mixture; set aside.
- In a medium bowl combine the egg, milk, oil and lemon peel.
- Add egg mixture all at once to flour mixture.
- Stir just until moistened.
- Fold in nuts and cranberries.
- Spoon batter into prepared pans(s).
- 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.
- Cool in pan(s) on a wire rack for 10 minutes.
- Remove from pan(s).
- 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)