Tasty Tuesday: Cranberry Orange Cornbread

Mom and I thank Sugar and Kol for hosting 

 I once heard every great chef needs snoopervision and I was happy to snoopervise Mom as she made this most wonderful smelling

bread.

 Mom lined up all  the ingredients for this dish

except the Navel Orange

MOL she grated it and squeezed the juice 

before she took this picture. 

She really does need snoopervising.

 It even smelled pretty good before she cooked it

 She said to tell you not to notice the finger prints on the oven door.

Evidently stainless steel only stays shiny if you don't use it.

MOL...and Mom uses it a lot

It smelled most delish while cooking too.

 Mom said to tell you it was easy peasy too

******

Cranberry Orange Cornbread

1 navel orange

2 large eggs

1/2 cup low-fat buttermilk

1/4 cup canola oil

1/4 cup sugar

1/4 cup brown sugar

1/2 teaspoon salt

4 teaspoons baking soda

3/4 cup yellow stone ground corn meal 
(it did not indicate plain or self rising, Mom used self rising)

Mom has water ground on hand for her famous cornbread so that is what she used 

1 1/4 cup all purpose flour

1 cup fresh cranberries, mom used dried.

Directions:

1.Heat oven to 375, coat a 8"x4" loaf pan with cooking spray

2. Grate zest from 1/2 of the orange into a large bowl. Cute the orange in half and squeeze all the juice. Whisk in eggs, buttermilk, oil, sugar, brown sugar, and salt until blended.  Scatter 4 teaspoons of baking powder over the top of this mixture, let it stand until foamy, about 3 minutes.

3. Stir together cornmeal, flower and cranberries, add them to wet ingredients, stirring just until batter is almost free of lumps.

4. Spoon into loaf pan, bake until a toothpick inserted comes out clean, ~ 35 to 40 minutes, Cool on a rack.

Tip: if you cannot find cranberries you may use fresh blueberries or raspberries.