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Whole Wheat Maple-Cranberry Cornbread
Whole Wheat Maple-Cranberry Cornbread
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Prep Time:
10 minutes
Total Time:
50 minutes
Enter the Gold Medal Flour Recipe Contest 2010!
Ingredients:
  • 1 cup Gold Medal™ whole wheat flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup butter or margarine, melted
  • 1/4 cup real maple syrup
  • 2 eggs, beaten
  • 1 cup sweetened dried cranberries
Instructions:
  • Preheat oven to 375°F. Grease an 8-inch square pan or 9-inch round cake pan. Combine flour, cornmeal, baking powder, and salt in a large bowl.
  • Combine buttermilk, melted butter, syrup, and eggs in a small bowl. Use a fork or whisk to blend them until smooth. Then, add the liquid ingredients and cranberries to the dry ingredients and mix until just combined. Spread the mixture in the pan.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cut into 9 servings by slicing into 3 rows by 3 rows. Serve warm.

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