Cranberry-Nut Cornbread

1. 1

   Preheat oven to 350 degrees F. Lightly coat the bottom and about 1/2 inch up the sides of a 9x5x3-inch loaf pan, or two 7 1/2 x 3 1/2 x 2-inch loaf pans with cooking spray such as Pam; set aside.

2. 2

   In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.

3. 3

   Make a well in the center of the flour mixture; set aside.

4. 4

   In a medium bowl combine the egg, milk, oil and lemon peel.

5. 5

   Add egg mixture all at once to flour mixture.

6. 6

   Stir just until moistened.

7. 7

   Fold in nuts and cranberries.

8. 8

   Spoon batter into prepared pans(s).

9. 9

   Bake 55 to 60 minutes for the large loaf pan, or 45 to 50 minutes for the smaller loaf pans, or until a wooden toothpick inserted near center comes out clean.

10. 10

    Cool in pan(s) on a wire rack for 10 minutes.

11. 11

    Remove from pan(s).

12. 12

    Cool completely on wire rack.

No additional tips available.