Monday, October 11, 2010

War Eagle Cranberry Merchant Cornbread

Cranberry Merchant Cornbreadprint recipe Makes 6-8 servings.
Dress up your holiday feast (or any meal) with this tasty, nutritious, colorful cornbread. It's so easy to make, because the secret is... you start with our corn bread mix!
2 teaspoons vegetable oil
1 cup onion, finely chopped
¾ cup dried cranberries
1 ½ cups buttermilk
1 egg plus 1 egg white, lightly beaten
1 tablespoon butter or margarine, melted
1 cups War Eagle MillCornbread Mix
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.

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