Cranberry Cornbread

INGREDIENTS:

1 glass cornmeal

1 glass flour

2 eggs

1 glass milk

1 glass fresh cranberries

3 spoonfuls butter

1/2 glass and 1 spoonful sugar

1/2 spoonful baking powder

1 small lemon

1 pinch salt

DIRECTIONS:

1) Preheat the oven to 425. In a bowl mix together the cornmeal, flour, 1/2 glass of sugar, baking powder, salt, and zest from the lemon.

2) In a separate bowl beat together the milk and eggs. In a small dish melt the butter. Slowly add all the wet ingredients to the dry ingredients and give everything a good mix.

3) Chop the cranberries in 1/2. Mix them with the juice from the lemon and 1 spoonful of sugar. Add the cranberries to the batter and mix until combined.

4) Grease a loaf pan with butter and pour in the batter. Bake for 25 minutes or until golden brown. It is done when a toothpick inserted in the middle of the loaf comes out clean.

SUBSTITUTION IDEAS:

Cranberries —> Blueberries

Lemon —> Orange, lime

Eggs —> Flax egg (1 spoonful ground flax mixed with 3 spoonfuls water)

Milk —> Any milk alternative