Total TimePrep: 15 min. Bake: 40 min.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large Eggland's Best eggs, room temperature
- 1-1/2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups buttermilk
- 1 cup cranberries, halved
- In a bowl, cream butter and sugar until light and fluffy. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries.
- Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.
Nutrition Facts1 piece: 350 calories, 12g fat (7g saturated fat), 70mg cholesterol, 414mg sodium, 54g carbohydrate (25g sugars, 1g fiber), 6g protein.
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Nov 30, 2017
Best recipe ever! We ate it like cake on Thanksgiving and I made a second one with turkey soup. It went just as fast. Loved it! Thanks
Nov 26, 2013
Excellent recipe. I used my food processor to chop up the cranberries. I also substituted half the flour with wheat flour.