Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
3/4
cup cornmeal
1/3
cup sugar
2
teaspoons baking powder
1/2
teaspoon salt
2
eggs
3/4
cup milk
1/4
cup vegetable oil
1
cup chopped fresh or frozen cranberries
2
tablespoons sugar
Preparation
Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.
