Zutaten für Cranberry Nut Cornbread
- All Purpose Flour
- Yellow Cornmeal
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- Low Fat Milk
- Vegetable Oil
- 1 tablespoon lemon zest
- Pistachio Nuts
- Fresh Cranberries
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Zubereitung von Cranberry Nut Cornbread
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x5x3-inch loaf pan (or two 7.5x3.5x2-inch loaf pans) with cooking spray.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
- Make a well in the center of the dry ingredients.
- In a medium bowl, whisk together the wet ingredients: 1 large egg, 1 cup milk, ½ cup vegetable oil, and 1 tablespoon lemon zest. (Tip: For extra smooth cornbread, soak the cornmeal in the milk for 15 minutes before adding the remaining wet ingredients)
- Pour the wet ingredients into the well of the dry ingredients.
- Gently stir until just combined. Do not overmix.
- Fold in 1 cup chopped nuts and 1 cup fresh cranberries.
- Pour batter into the prepared loaf pan(s).
- Bake for 55-60 minutes for the large loaf pan, or 45-50 minutes for the smaller loaf pans, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 10 minutes.
- Remove from the pan and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
63g
Fat
4g
Carbs
10g
