Cranberry Cornbread

After a nice Sunday afternoon walk in the north pasture with two of the dogs, I came in wanting something "warm from the oven," and this cookbook was the perfect choice! Eileen Goudge is a writer who often mentions food in her books. She recently published what has become one of my favorite baking cookbooks. She offers nice family reminiscences and well-written recipes with great ingredients.

Cranberry Cornbread

1 cup fresh or frozen cranberries
1/2 cup confectioners sugar
1 cup flour (I use 1/2 ww pastry and 1/2 white)
3/4 cup cornmeal
1/2 cup granulated sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1 cup whole milk
1 egg
2 Tablespoons melted butter

1. Preheat oven to 400º F.

2. Put cranberries through a food processor until coarsely chopped
Toss with the confectioners sugar

Mix together the flour, cornmeal, granulated sugar, baking powder, and salt. Stir in the cranberry mixture.

3. Whisk together the milk, egg, and melted butter. Stir into dry mixture, but don't overmix. Pour into greased 8x8 pan, and bake for 20 minutes or until toothpick inserted in center comes out clean. Let cool slightly before cutting. Serve with butter, and a glass of milk. :<) So, so delicious. This is our favorite cornbread recipe.