Cranberry Cornmeal Bread

Recipe Ingredients

3/4 cup	46g / 1.6oz	Yellow cornmeal - plus
1 tablespoon	15ml	Yellow cornmeal - divided
1 1/2 cups	93g / 3.3oz	Flour
1/3 cup	65g / 2.3oz	Granulated sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Salt
		Juice and zest of 1 orange - divided
2 tablespoons	30ml	Melted butter
1/4 cup	49g / 1.7oz	Nonfat egg substitute
		= (equivalent to 1 egg)
2 cups	186g / 6.6oz	Fresh cranberries - coarsely chopped
1 tablespoon	15ml	Minced fresh rosemary
1 tablespoon	15ml	White coarse sugar - (optional)
		= (available at specialty food and
		Baking stores)

Recipe Instructions

Heat the oven to 350 degrees. Butter a 9-inch loaf pan and dust the pan with 1 tablespoon of cornmeal.

Stir together the flour, remaining 3/4 cup cornmeal, granulated sugar, baking powder, baking soda and salt. Set aside.

Combine the orange juice, melted butter and enough water to measure 3/4 cup. Stir in the egg substitute.

Make a well in the center of the dry ingredients. Pour in the orange juice mixture. Add the cranberries, orange zest and rosemary. Stir just until all the ingredients are moistened. Spoon the batter into the loaf pan. Sprinkle the top with sparkling sugar, if using.

Bake until the bread tests done in the center, 45 to 55 minutes. Let it cool in the pan 5 minutes, then loosen the sides of the bread from the pan and turn the loaf onto a wire rack to cool. Slice and serve warm.

This recipe yields 12 slices.

Each slice: 170 calories; 330 mg sodium; 5 mg cholesterol; 2 grams fat; 1 gram saturated fat; 32 grams carbohydrates; 5 grams protein; 3.85 grams fiber.

Source:
The Los Angeles Times, 11-07-2001

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