20
Cranberry Cornbread
1 1⁄4cups all-purpose
flour
3⁄4cup cornmeal
1-2 tablespoons finely
chopped fresh sage
leaves, if desired
1tablespoon baking
powder
1tablespoon sugar
1⁄2teaspoon salt
1⁄2cup dried
cranberries, coarsely
chopped
2eggs
1⁄2cup sour cream
3⁄4cup milk
1⁄4cup butter or
margarine, melted
In medium bowl, combine flour, cornmeal, sage, if
desired, baking powder, sugar, and salt. Stir in
cranberries. In mixer bowl, place eggs, sour cream,
and milk. With mixer, mix at low speed until
blended. Add flour mixture and butter. Mix at low
speed until blended.
Pour into greased 8 x 8 x 2-inch baking pan. Bake
with oven rack in down position in lower slots of
oven (Position D on page 8) at 375°F for 18 to
22 minutes, or until golden brown and pick inserted
in center comes out clean.
Yield: 9 to 12 servings.
Per Serving: About 230 cal, 5 g pro, 31 g carb,
10 g total fat, 5 g sat fat, 70 mg chol, 330 mg sod.
SIDE DISHES
Twice-Baked Sweet Potatoes
2large (about 8 oz.
each) dark orange
sweet potatoes
(yams)
2tablespoons brown
sugar
1⁄4teaspoon ground
cinnamon
1tablespoon butter or
margarine, softened
1⁄8teaspoon salt
2tablespoons chopped
pecans
Prick potatoes 6 to 8 times. Place on grill in broil
pan. Bake with oven rack in down position in lower
slots of oven (Position D on page 8) at 375°F for 50
to 60 minutes, or until soft and sharp knife inserted
in potato meets no resistance.
Cut potatoes in half; carefully scoop out flesh into
small bowl, leaving 1⁄4inch around edges of skin.
Add brown sugar, cinnamon, butter, and salt to
bowl. Using a fork, mix well. Spoon mixture into
potato skins. Sprinkle with pecans. Place on grill in
broil pan. Bake an additional 10 minutes, or until
thoroughly heated.
Yield: 4 servings (1⁄2potato per serving).
Per Serving: About 190 cal, 2 g pro, 33 g carb,
6 g total fat, 2 g sat fat, 10 mg chol, 85 mg sod.