Cranberry Corn Bread

Ingredients

• 1 ½ cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 2 eggs, lightly beaten
• ¼ cup honey
• ¼ cup butter, melted
• 1 cup fresh or frozen cranberries

Directions

1. Preheat oven to 350 degrees F and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In a separate medium bowl, whisk together the buttermilk, eggs, honey, and melted butter.
4. Combine the wet ingredients with the dry ingredients, stirring just until combined.
5. Fold in the cranberries, stirring just until combined.
6. Pour the batter into the prepared loaf pan, and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before turning out onto a cooling rack.

Interesting Facts

• Cranberries are a native North American fruit, and were a staple of Native Americans for centuries.
• Cranberries are a rich source of antioxidants and vitamins C, E, and K.
• Cornbread has been eaten in the United States since colonial times, and is a traditional part of many southern dishes.