Cranberry-Cornmeal Bread Tuesday, December 10, 2013


1 cup all purpose flour
1 cup whole wheat flour
1 cup medium grind cornmeal (I use Bob’s Red Mill)
½ cup sugar
1 ½ tsp salt
1 ½ tsp baking powder
1 ½ tsp soda
1 1/4 cup buttermilk
1 stick butter, melted
½ cup maple syrup
2 eggs
½ tsp maple extract
¾ cup nuts (either pecans or walnuts work fine)
¾ dried cranberries


Preheat oven to 350 deg. Spray 9x5x3” metal loaf pan with nonstick spray. Mix flours, cornmeal, sugar, salt, baking powder and soda in a large bowl. Mix buttermilk, melted butter, maple syrup, eggs and extract in a bowl. Add buttermilk mixture to flour mixture and stir just until blended. Stir in nuts and cranberries. Spoon batter into pan and smooth down the top. Bake about an hour or until the top is golden and the bread tests done. If it is browning too quickly, loosely tent the pan. Cool in the pan about 20 minutes before turning out onto a rack to cool completely.


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