Colonial Pines Inn Bed and Breakfast
Prize-Winning Cranberry Cornbread: Bread
Prep time:30 min
1 cup butter
1/2 cup sugar
1 1/4 cups self-rising cornmeal (not mix)
1 cup Bisquick
1 1/2 cups buttermilk
1/2 cup chopped sauteed onions
1/4 cup minced green peppers
1 cup cooked cut corn (frozen okay)
1 cup dried cranberries
2 teaspoons minced jalapenos
6 oz grated extra-sharp cheddar
Cream butter & sugar. Add 4 eggs, one at a time, mixing well.
Combine cornmeal & bisquick and add, alternating with buttermilk.
Add remaining ingredients, mixing well.
Pour into greased non-stick 9X13 baking pan. Baked at 375 for 30 minutes.
Serve warm or room temperature. Hint: To use leftovers, slice in half, spread both pieces with cream cheese, and place deli ham in the middle for a delicious gourmet sandwich!