Cranberry Corn Bread

• 2 tablespoons unsalted butter, melted, plus more to grease pan
• 1 cup cranberries
• 1/2 cup confectioners' sugar
• 3/4 cup stone ground cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk
• 1 large egg

1. Heat oven to 400 degrees.
2. Grease an 8-inch by 8-inch baking pan.
3. Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
4. Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
5. Blend milk, egg, and melted butter in a bowl.
6. Pour over cornmeal mixture and fold.
7. Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.

unsalted butter, cranberries, sugar, stone ground cornmeal, flour, sugar, salt, baking powder, milk, egg

Taken from cooking.nytimes.com/recipes/233 (may not work)