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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cranberry Corn Bread

Source: dLife

A quick bread recipe that gets a majority of its flavor from the fresh cranberries.

Nutrition Facts

Makes 9 servings
Amount Per Serving

Calories	199.3

Total Carbs	29.4 g

Dietary Fiber	2.2 g

Sugars	8.9 g

Total Fat	7.6 g

Saturated Fat	0.8 g

Unsaturated Fat	2.0 g

Potassium	156.1 mg

Protein	4.8 g

Sodium	159.2 mg

Dietary Exchanges 7.6 Fat, 0.1 Fruits, 0.2 Meat, 0.1 Milk, 0.3 Other Carbs, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.25
1 1/4 cup white all purpose flour 0.75
0 3/4 cup cornmeal 0.3333
0.3333 cup sugar 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp salt 2.0
2 each eggs 0.75
0 3/4 cup fat free milk 0.25
0 1/4 cup canola oil 1.0
1 cup Cranberries, fresh, chopped 2.0
2 tbsp sugar

Directions

Preheat oven to 400 degrees. Spray an 8 inch square pan, with cooking spray on the bottom and sides.
Mix flour, cornmeal, 1/3 cup sugar, salt, and baking powder, then beat in the eggs, milk, and oil.
In a small bowl, coat and mix the cranberries with 2 tablespoons sugar. Fold in this mixture to the batter and spread in pan.
Bake 25 to 30 minutes and serve warm.