Thursday, August 27, 2009

Cranberry - almond cornbread

Here's an amazing variation on basic cornbread, especially good in the fall. Follow the recipe for whole-kernel cornbread, but replace the corn and milk with 1 c of milk and 1/2 c each of sliced almonds and dried cranberries. Bake at 425 for 20 minutes. Yum!

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