Thanksgiving Cranberry Cornbread

• 2 cups flour
• 1 cup coarse-ground cornmeal
• 1/2 cup sugar
• 1-1/2 tsp. salt
• 1 Tbsp. CALUMET Baking Powder
• 2 large eggs
• 1-1/2 cups milk
• 3-3/4 tsp. canola oil
• 4 Tbsp. butter, melted
• 1 cup dried cranberries

1. Preheat oven to 350 degrees.
2. Lightly oil four 4x8 loaf pans.
3. In a large bowl sift together the flour, cornmeal, sugar, salt, and baking powder.
4. In a separate bowl, whisk together the eggs, milk, and oil.
5. Mix the wet ingredients into the dry ones.
6. Stir until combined and no more.
7. Add the butter, and stir until mixed in.
8. Toss in the cranberries.
9. Fill the loaf pans with batter.
10. It should go about half way up the side of the pan.
11. Bake in the oven for 40-45 minutes, testing for doneness by inserting a sharp thin knife into the center of the loaf.
12. The bread is done when the knife comes out clean.
13. Cool on a rack.

flour, coarseground cornmeal, sugar, salt, baking powder, eggs, milk, canola oil, butter, cranberries

Taken from www.kraftrecipes.com/recipes/thanksgiving-cranberry-cornbread-169661.aspx (may not work)