I tried the following recipe on Thanksgiving. To my surpise everyone liked it. Seemed unusual to me but never know until you taste it.
Cranberry Corn Bread
Yield: 12 servings.
1 cup fresh cranberries, coarsely chopped
1/2 cup powdered sugar
3/4 cup stone-ground cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees. Grease an 8-by-8-inch baking pan.
Place cranberries and powdered sugar in a large bowl; mix well. In another bowl, whisk together cornmeal, flour, granulated sugar, salt and baking powder. Add to cranberries; mix well.
Blend milk, egg and melted butter in a small bowl or glass measure. Pour over cornmeal mixture; fold to combine. Pour into the pan. Bake until golden and a toothpick comes out clean when inserted, about 20 minutes. Serve warm as a breakfast bread or as a side dish.
PER SERVING: calories; g fat ( percent calories from fat); g saturated fat; mg cholesterol; g protein; g carbohydrate; g sugar; g fiber; mg sodium; mg calcium.