Festive Corn Bread with Cranberries (eggless)

Name: Festive Corn Bread with Cranberries (eggless)
Yield: Servings
Ingredients: 2 cups yellow cornmeal; 2 cups whole wheat flour; 1/2 teaspoon salt; 1 1/2 Tablespoon baking powder; 1/2 cup oil; 1/2 cup molasses; 1/2 cup sugar; 1 1/2 cup rice milk/soy milk/dairy milk (whichever you prefer); 2/3 cup dried cranberries

Author:
Ester Silber-Schachter
Publish date:
Nov 23, 2012

ServingsServings

Ingredients

2 cups yellow cornmeal
2 cups whole wheat flour
1/2 teaspoon salt
1 1/2 Tablespoon baking powder
1/2 cup oil
1/2 cup molasses
1/2 cup sugar
1 1/2 cup rice milk/soy milk/dairy milk (whichever you prefer)
2/3 cup dried cranberries

Preparation

Combine dry ingredients in a large mixing bowl. Make a “well” in the center, and add liquid ingredients + sugar. Mix well. Fold in cranberries. Pour into 2 loaf pans (lined with parchment paper), and bake at 350 F (175 C) for about 45 minutes.

Allow to cool before slicing.

Enjoy this festive twist on corn bread!