In PURRsuit of Flavors and Wordless Wednesday

I thank Da Phenny and Chef Shoko for 

hosting.

Today's PURRsit is supposed to be a sheet pan meal

As always, in my world, rulez are a suggestion..

1.This is not a sheet pan but it is kinda flat...

2. You could make a meal out of this cranberry cornbread

slathered in buttah!!

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, I used self rising which I always have
plenty of)

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.

Hosted by Comedy Plus

Oh one thing...mom has given me a middle name Greg(arious).  Something to do with 
all the 'talking' I did on this trip.
Sincerely Rocky Greg(arious)