Prizewinning Cranberry Cornbread

Filed under: Baked Goods - Quickbreads, Breads - Quick, Breakfast - Breads, Brunch, Cultural Foods - Mexican, Holiday - Christmas, Holiday - Thanksgiving, Hot & Spicy.

A moist,sweet & spicy mexican-style cornbread that won the prize at Highlands' 2011 Chili Cook-Off.

1 cup butter
1/2 cup sugar
4 eggs
1 1/4 cup self-rising cornmeal (not cornmeal mix)
1 cup Bisquick
1 1/2 cups buttermilk
1/2 cup chopped, sauteed onions
1/2 cup minced green peppers
1 cup cooked cut corn (frozen okay)
1 cup dried cranberries
2 Tbsp minced jalapenos
6 oz extra-sharp cheddar, grated

Preheat oven to 375. Cream butter & sugar. Add eggs, one at a time, mixing well. Combine cornmeal & Bisquick and add, alternating with buttermilk. Add all remaining ingredients, mixing well. Pour into greased 9X13 non-stick baking pan. Bake for 30 minutes or until lightly browned on top.

Recipe Summary:
Yield: 24 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

Other recipes by Colonial Pines Inn Bed and Breakfast:
Corn Flan
Potato-bacon Casserole
Cranberry-orange Buckwheat Cookies
Zucchini & Red Pepper Frittata
Innkeeper's (too-busy-for-lunch) Bran Muffins
Whole Wheat Brownies
Chocolate Hazelnut Icing For Whole Wheat Brownies
Apple-oatmeal Bread

Recipe Provided By:
Colonial Pines Inn Bed and Breakfast
Highlands, NC

Highlands Bed and Breakfast Inns