Festive Cornbread


This cornbread was born kind of by accident.  I am NOT a baker.  In fact, most of my cooking life I’ve steered clear of baking as it’s just too darn precise for me.  I’m a pinch of this, dash of that kind of cook.  I just throw ingredients into the pot and it all comes out right.  That’s absolutely not true with baking, measuring is essential.  So this bread was kind of the best of both worlds.  I have to bake the bread but my creative side came into play with the add-in ingredients.  I found a basic recipe for a healthy cornbread but it needed a little pizazz.  I initially thought about jalapeno as that seems to be a favorite cornbread ingredient.  I then wanted to balance that spice with something sweet as the bread has very little sugar; I went with dried cranberries which are both delicious and economical.  The jalapeno turned into green chile peppers and the result has been very well received.  In fact, this cornbread went in about 5 minutes at our annual Chili Cook-off event!  This non-baker was so proud.

Festive Cornbread
Prep time
Cook time
Total time
Recipe type: Breakfast, Brunch
Cuisine: Bread, Grains
Serves: 8
  • 1 cup unbleached flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup plain nonfat yogurt
  • ½ cup egg beaters (the equivalent of 2 large eggs)
  • 1 4 ounce can of green chile peppers with the liquid
  • ½ cup (or to taste) dried cranberries
  1. Preheat oven to 400 degrees F.
  2. Spray an 8x8 inch baking pan with nonstick cooking spray.
  3. In a large bowl, mix the flour, cornmeal, sugar, soda and salt.
  4. Stir in the yogurt and eggs. Do not over mix, stir just until well blended.
  5. Gently fold in the can of chilis with their liquid and the dried cranberries.
  6. Pour batter into prepared pan.
  7. Bake for 20-25 minutes until a toothpick inserted into the center of the bread comes out clean and the edges are lightly brown.




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