Cranberry Bread RecipeMade With CornmealYou will find this cranberry bread recipe easy to make as well as yummy. It is baked in a loaf pan and is easy to wrap as a gift by wrapping it in clear cello paper and tie closed with curly ribbon. For smaller gifts, bake in mini loaf pans. 
INGREDIENTS:1-1/2 cups all-purpose flour 1 cup yellow cornmeal 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup dried cranberries 1/2 cup Crisco or other shortening 1-1/3 cups buttermilk 2 eggs Preheat oven to 350 degrees. Spray a standard size loaf pan with nonstick cooking spray. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl; stir to blend ingredients. Stir in dried cranberries until just mixed in. Cut in shortening with two knives or a pastry blender until the mixture is course. In a small bowl beat buttermilk and eggs until blended. Add to the mixture of shortening and dry ingredients and stir until the batter is still lumpy. Pour this mixture into the prepared loaf pan, spreading evenly to eliminate any air bubbles. Bake at 350 degrees for 45-50 minutes or until an inserted toothpick inserted into the center comes out clean. Allow the pan to rest on a wire rack for 10 minutes; remove from pan. TIP: This cranberry bread recipe is best when served warm; it can easily reheated.
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