Cranberry-Pecan Cornbread

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Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Cranberry-Pecan Cornbread calories by ingredient
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Something different from stuffing to accompany your holiday turkey or ham Something different from stuffing to accompany your holiday turkey or ham
Number of Servings: 14


    1½ cups all-purpose flour
    ¾ cup yellow cornmeal
    1 cup sugar
    1 Tbsp baking powder
    ½ tsp salt
    1 egg, lightly beaten
    1 cup fat free milk
    ¼ cup canola oil
    1 tsp finely shredded lemon peel
    1/3 cup chopped pecans, toasted
    1 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.


Number of Servings: 14

Recipe submitted by SparkPeople user LADYPHOENIX61.

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