Cranberry Cornbread
Although European settlers nicknamed Native American cornbread "johnny cake" or "hoe cake," some credit was allowed the originators in early recipes, which usually referred to corn meal as Indian meal.Ý

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1 cup unbleached white flour, 1-1/3 cups yellow cornmeal, 1 tablespoon baking powder 1/2 teaspoon salt, 1/2 cup dried cranberries, 2 large eggs, 1/4 cup honey

1 cup plain soy or nonfat milk

2 tablespoons sunflower oil

Cooking spray

1. Preheat oven to 400É and lightly spray an 8-inch square baking pan. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside.

2. In another bowl, whisk together eggs, milk, honey, and oil. Add to dry ingredients and mix just until blended.

3. Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Makes 12 servings.