Cranberry-Glazed Corn Bread (3.5 PTS) Recipe - Cooking Index
Cranberry-Glazed Corn Bread (3.5 PTS) Recipe - Cooking Index
| 2 1/4 cups | 533ml | Buttermilk |
| 1/2 cup | 118ml | Vegetable oil |
| 2 cups | 396g / 13oz | Eggs (large) |
| 4 cups | 250g / 8.8oz | Self-rising cornmeal mix |
| 1 1/4 cups | 296ml | Whole-berry cranberry sauce |
Preheat oven to 425F. Line bottom and sides of 13 x 9 x 2-in. baking pan with foil, extending foil beyond 2 short sides; grease. In bowl, mix buttermilk, oil and eggs. Gradually whisk in cornmeal mix until no lumps remain. Spread in pan.
In small bowl, vigorously stir cranberry sauce with fork to loosen. Spoon small dollops evenly over top of batter; swirl into batter with small knife. Bake 25 to 30 minutes, until pick tests clean when inserted into center, not touching cranberry sauce. Cool in pan.
To serve: Lift corn bread out of pan by foil ends. Cut into 24 squares.
Make Ahead: Can be made 1 day ahead; refrigerate, covered. Reheat, covered with foil, in 350F oven 10 to 15 minutes.
Makes 24 squares. Per square: 160 calories, 3 g protein, 24 g carb, 6 g fat, 2 g fiber, 19 mg chol, 347 mg sodium
M/C Formatted by Diane [[email protected]]
Yield:
"24 squares"
Swirls of cranberry jazz up classic corn bread.
Shared by: Diane, AllMagazineRecipes
Source:
McCalls' Magazine, November 1999
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