Lori Lange of RecipeGirl.com kicks off the 'Side Dish - Anything Goes' challenge for the Real Women of Philadelphia by demonstrating her fabulous Cranberry Cornbread recipe. This lightly sweetened cornbread is the perfect pairing for a hearty turkey chili. Add it to your recipe box today!
Don't forget to visit the Real Women of Philadelphia website to submit your best recipe using Philadelphia cream cheese and enter to win $500 and a chance to have your recipe published in the Real Women of Philadelphia cookbook.
Cranberry Corn Bread
Yield: 9 pieces
4 ounces cream cheese, softened
¼ cup oil
¼ cup sugar
1 large egg
1 ½ cups all-purpose flour
1 cup cornmeal (whole grain or regular)
2 tsp. baking powder
½ tsp salt
1 ½ cups lowfat buttermilk
1 cup dried cranberries, divided
1. Preheat oven to 375 degrees F. Spray 9x9-inch baking pan with nonstick spray.
2. In a large mixing bowl, use an electric mixer to combine cream cheese, oil, sugar and egg. Beat until well combined and smooth.
3. In a separate bowl, whisk together flour, cornmeal, baking powder and salt. Add to wet mixture alternately with buttermilk, beginning and ending with flour mixture. Don’t overmix- just mix until combined. Stir in ¾ cup dried cranberries.
4. Scrape batter into prepared pan. Sprinkle remaining cranberries on top. Bake for 30 to 40 minutes, until lightly browned and cooked through (test center w/ toothpick inserted and coming out clean).
5. Serve warm w/ butter and honey, if desired. Also good with a scoop of turkey chili.
TIPS:
Use whole grain cornmeal to add some texture and crunch to the bread.
Sub halved fresh cranberries if you prefer a sour addition.
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