|Cranberry-Cornbread squares, fresh out of the oven.|
These Cranberry-Cornbread Squares are not exactly low fat – each square has about 4 grams. But compared to, say, store-bought corn muffins or buttery restaurant cornbread, they are practically angelic. These squares are divine for breakfast, slightly warmed with a dab of your favorite jam. They also pair nicely with a cup of afternoon tea.
Before I give you the recipe, please don't forget to enter my contest to win a $20 Gift Certificate to Allison's Gourmet. I'll be announcing the winner soon.
|Bet you can't eat just one.|
- 1 cup cornmeal
- 3/4 cup flour [I used spelt]
- 1/2 cup sugar
- 2 T soy flour 1 T baking powder
- 1/4 tsp salt
- 3/4 cup non-dairy milk
- 2 T canola oil
- 1/4 cup orange juice
- 1 tsp vanilla
- Finely-grated zest of one organic orange
- 1 cup of fresh or frozen cranberries
Preheat oven to 400 degrees and oil a non-stick 8" x 8" or 9" x 9" pan.
Mix dry ingredients [first five] in a large bowl. Mix wet ingredients in a medium bowl.
Stir the wet ingredients [next four] into the dry until just combined. Do not overmix. Finally, gently stir in the zest and the cranberries. Pour batter into prepared pan. Bake for 15-20 minutes or until a tester inserted in center of the cake comes out clean. Cool for 15 minutes before slicing.