Thanksgiving

Cranberry-Pecan Cornbread is for Dinner.

Cranberry-Pecan Cornbread takes 25 minutes to prepare.

Cranberry-Pecan Cornbread takes 55 minutes to cook.

Cranberry-Pecan Cornbread makes 14 servings.

The ingredients for Cranberry-Pecan Cornbread are:

1½ cups all-purpose flour
¾ cup yellow cornmeal
1 cup sugar
1 Tbsp baking powder
½ tsp salt
1 egg, lightly beaten
1 cup fat free milk
¼ cup canola oil
1 tsp finely shredded lemon peel
1/3 cup chopped pecans, toasted
1 cup chopped fresh cranberries

Here is how you make Cranberry-Pecan Cornbread:

Preheat oven to 350°F. Lightly coat the bottom and about ½ up the sides of a 9x5x3 inch loaf pan with cooking spray, set aside.In a large bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.In a medium bowl combine the egg, milk, oil and lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in nuts and cranberries. Spoon batter into prepared pan.Bake 55-60 minutes or until toothpick inserted in the middles comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.MAKES 14 SERVINGSNumber of Servings: 14Recipe submitted by SparkPeople user LADYPHOENIX61.

The nutritional information for Cranberry-Pecan Cornbread is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 197.2

• Total Fat: 6.7 g
• Cholesterol: 15.5 mg
• Sodium: 203.9 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 1.5 g
• Protein: 3.2 g