Cranberry Cornmeal Quick Bread
From pleclare 14 years ago
- 35 minutes to make
- Serves 10
Sauteed cranberries add a tasty surprise to this cornbread. candied ginger adds zing to a loaf that can be served with dinner or as a snack. Living
Ingredients
- 8 oz. (2 sticks) unsalted butter,softened shopping list
- 1/2 c plus 3 Tbs sugar shopping list
- 1-1/4 (4-1/2oz) fresh cranberries shopping list
- 1 c flour1/2 c fine yellow cornmeal,preferably stone-ground shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 2 large eggs shopping list
- 1 Tbs finely chopped candied ginger shopping list
How to make it
- Preheat oven to 350 degrees. Melt 4 Tbs butter in medium skillet over medium heat. Add 3 tbs sugar,stirring until dissolved. Add cranberries,and stir to coat. Cook till cranberries begin to pop,about 1 min. Pour into a 9x5" loaf pan,distributing cranberries evenly to cover bottom. Let cool.
- whisk together flour,cornmeal,baking powder,baking soda and salt. Beat remaining 1-1/2 sticks butter and 1/2 c sugar with mixer on medium speed until pale and fluffy,about 3 mins.
- With machine running,add eggs,1 at a time,beating well after each addition. Reduce speed to low,and slowly add flour mixture,mixing till combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top.
- Place pan on rimmed baking sheet, and bake until tester inserted in center comes out clean,30-35 mins. Transfer pan to wire rack; let cool 15 mins. Invert pan to remove bread. Let cool completely on wire rack,cranberry side up.
The Rating
Reviewed by 6 people-
oh this is on the next Mexacali night - with a great chili - oh I can see this already....will have to post my tailgaters chili. Thanks
ravenseyes
in Belcamp loved it
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I love quickbreads! FIVE to You! :+D
chefelaine
in Muskoka loved it
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I love the addition of the cranberries! Five.
mrsc543
in North Reading loved it
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