Cranberry Merchant Cornbreadprint recipe Makes 6-8 servings.
2 teaspoons vegetable oil
1/2 teaspoon baking soda
Preheat oven to 400 degrees
Heat 1 teaspoon oil in a 10 inch cast-iron skillet.
Add onions and sauté until transparent.
Spoon onion into a medium bowl with cranberries and set aside.
add remaining oil (1 teaspoon) to skillet and place in oven to preheat.
Stir buttermilk, butter, egg and egg white into onions and cranberries.
In large bowl, mix together Cornbread Mix and baking soda.
Gradually add buttermilk mixture into Cornbread Mix, stirring just until moistened.
Remove hot pan from oven.
Pour batter into hot skillet.
Bake 25-30 minutes or until a wooden toothpick inserted in center comes out clean.
This is so yummy, I added a little butter and honey. Oh so good.