Nov 2006

Cranberry Cornbread Mini Loaves

  • 1 cup unbleached AP flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons baking soda
  • 2 cups yellow cornmeal
  • 1 cup wheat germ
  • 1/2 cup chopped walnuts
  • 2 cups buttermilk
  • 3/4 cup oil or butter, melted
  • 2 eggs, lightly beaten
  • 1 cup coarsely chopped fresh or frozen cranberries

In large bowl, stir together flours, sugar, slat, and soda until thoroughly blended. Mix in cornmeal, wheat germ, and nuts. In a separate bowl, mix buttermilk, oil or butter, and eggs. Stir liquid mixture into dry ingredients just until blended. Fold in the cranberries. Pour into 4 greased 5 1/2 x 3-inch loaf pans. Pre heat oven to 375 F. Bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean. Cool in pans for 5 minutes, then remove and cool completely on a wire rack.

Makes 4 mini-loaves

Substitutions: I halved the recipe and made one big loaf. Used only whole-wheat flour. Did not use walnuts. Used dried cranberries. Used applesauce instead of butter/oil.

[For Printable Recipe Click Here]

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