3/4 c Yellow cornmeal 1 ea Preheat oven to 400F.
1 ea ? cups all purpose flour -Lightly coat an 8″ square
1/3 c Sugar -pan with vegetable
2 t Baking powder Cooking spray.
? tsp. baking soda 2 ea In a large bowl, combine
2 t Grated orange zest -the cornmeal, flour,
? tsp. salt -sugar, baking powder,
3 T Canola or safflower oil Baking soda, orange zest
1 ea ? cups buttermilk -and salt.
? cup orange juice 3 ea In a medium bowl, combine
1 ea Egg -the oil, buttermilk,
3/4 c Coarsely chopped fresh or -orange juice and egg.
-frozen cranberries
Whisk to blend well. Add to the dry ingredients and stir just until
blended; the batter should be slightly lumpy. Fold in the
cranberries. 4. Pour the batter into the prepared pan and spread to
the edges with a rubber spatula. Bake 30-35 minutes or until
toothpick inserted in the center comes out clean. Cut into 9 squares.
Serve warm or at room temperature. From “Great Grain’s” by Linday
Drachman & Peter Wynne AR/95
Yields
1 servings