Cranberry-Glazed Corn Bread
Description
This International bread features Buttermilk, Vegetable oil, Eggs, Self-rising cornmeal mix, Whole-berry cranberry sauce. It delivers smooth, comforting richness. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 425F (218&# 194;°C). 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. 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, (177ðC) in 350F oven 10 to 15 minutes. M/C
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Swirls of cranberry jazz up classic corn bread
Nutrition Facts
- Amount Per Serving
- Calories 1261.2kcal
- % Daily Value *
- Total Fat 43.6g68%
- Saturated Fat 8.3g42%
- Cholesterol 96.0mg32%
- Sodium 151.9mg7%
- Total Carbohydrate 198.1g67%
- Dietary Fiber 21.0g84%
- Sugars 17.8g
- Protein 27.8g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, berries, bread, buttermilk, corn, cornmeal, cranberry, cranberryglazed, eggs, international, oil, pts, sauce, selfrising, title, vegetable, vegetarian, wholeberry
