Cranberry-Pecan Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1½ cups all-purpose flour¾ cup yellow cornmeal1 cup sugar1 Tbsp baking powder½ tsp salt1 egg, lightly beaten1 cup fat free milk¼ cup canola oil1 tsp finely shredded lemon peel1/3 cup chopped pecans, toasted1 cup chopped fresh cranberries
Preheat oven to 350°F. Lightly coat the bottom and about ½ up the sides of a 9x5x3 inch loaf pan with cooking spray, set aside.
In a large bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
In a medium bowl combine the egg, milk, oil and lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in nuts and cranberries. Spoon batter into prepared pan.
Bake 55-60 minutes or until toothpick inserted in the middles comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
MAKES 14 SERVINGS
Number of Servings: 14
Recipe submitted by SparkPeople user LADYPHOENIX61.
In a large bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
In a medium bowl combine the egg, milk, oil and lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in nuts and cranberries. Spoon batter into prepared pan.
Bake 55-60 minutes or until toothpick inserted in the middles comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
MAKES 14 SERVINGS
Number of Servings: 14
Recipe submitted by SparkPeople user LADYPHOENIX61.
Nutritional Info Amount Per Serving
- Calories: 197.2
- Total Fat: 6.7 g
- Cholesterol: 15.5 mg
- Sodium: 203.9 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 1.5 g
- Protein: 3.2 g