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  • Cranberry Pecan Cornbread

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    Cranberry Pecan Cornbread
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Dry cranberries
    • 1/2 c. Orange juice
    • 1 c. Flour
    • 1 c. Cornmeal
    • 2 tsp Baking pwdr
    • 1 1/4 tsp Salt
    • 1 tsp Dry cardamon
    • 1/2 tsp Baking soda
    • 2 x Large eggs
    • 1 1/2 c. Lowfat sour cream
    • 1/2 c. Maple syrup
    • 6 Tbsp. Butter, melted
    • 1 Tbsp. Orange zest
    • 1/2 c. Toasted pecans

    Directions

    1. Combine dry cranberries and orange juice in a small bowl. Let stand 30 min. Drain. Generously grease springform pan and wrap foil around outside. Combine flour and next 5 dry ingredients in a large bowl. Whisk together Large eggs, lowfat sour cream, syrup and melted butter; add in to dry ingredients and stir just till blended. Fold in dry cranberries and pecans. Pour batter into prepared pan. Bake at 400 degrees for 35 min. Serve with Maple Molasses Butter.
    2. For Maple Molasses Butter, mix 2 sticks softened butter, 1/4 c. maple syrup and 2 Tbls molasses. Blend well.

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