A few weeks ago, I was planning on making Pioneer Woman's cornbread recipe, but it called for Crisco and, well, I don't DO Crisco. So I improvised with another recipe and here's what I came up with. YUM!
1 1/4 cups flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/4 cup canola oil
2 egg whites
1/2 cup dried cranberries
1/2 cup pecans, chopped
Heat oven to 400 degrees. Grease an 8- or 9-inch pan. Combine dry ingredients. Stir in milk, oil and eggs, mixing just until dry ingredients are moist. Gently stir in the cranberries and pecans. Pour batter into pan and bake 20-25 minutes or until light golden brown. Serve warm.
Yields 9 servings.
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