Honey Cranberry Cornmeal Quick Bread Recipes

CRANBERRY CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
• Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
• Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

BREAD MACHINE CRANBERRY CORNMEAL BREAD

Steps:

• Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

CRANBERRY CORNBREAD

Steps:

• Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
• Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
• Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
• Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

CRANBERRY CORNBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

CRANBERRY-CORNMEAL QUICK BREAD

Steps:

• Position rack in center of oven and preheat to 350°F.
• Spray 9x5x3-inch metal loaf pan with nonstick spray.
• Whisk both flours, cornmeal, Splenda, salt, and baking powder in large bowl.
• Whisk buttermilk, melted margarine, maple syrup, egg whites, and extract in medium bowl.
• Add buttermilk mixture to flour mixture; stir just until blended.
• Stir in chopped pecans and the cranberries. Spoon batter into pan.
• Arrange pecan halves in row down center of batter.
• Bake bread until top is golden brown and a tester inserted into center of bread comes out clean, tenting bread loosely with foil if browning too quickly, about 1 hour 10 minutes. Cool in pan on rack 20 minutes. Turn out onto rack; cool.

CORNMEAL CRANBERRY BREAD

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients in a large bowl (flours- sugar).
• Mix buttermilk, eggs, melted butter, vanilla and maple syrup in a small bowl.
• Add liquid ingredients to dry, mixing with a fork.
• Add in pecans and dried fruit of choice.
• Spray a loaf pan with cooking spray, bake for 1 hour or add 10 minutes, or until done.
• Cool on rack for 20 minutes, turn out of pan.