Cherry Cornbread
Add some pep to your table with a cherry cornbread – perfect for picnicking and dining al fresco.
Ingredients
2 cups (500 mL) corn meal
½ cup (125 mL) pastry flour
2 ½ tsp (12 mL) baking powder
1 tsp (5 mL) salt
2 tbsp (30 mL) sugar
1 ½ cups (375 mL) milk
2 large eggs
5 tbsp (75 mL)butter, melted
1 ½ cups (375 mL) dried tart cherries
Directions
- Mix together the dry ingredients
- Mix together the wet ingredients and gently mix into the dry ingredients
- Fold in the cherries
- Grease and line a 9” x 9” square baking pan with parchment paper
- Pour in the batter and bake at 400º F for 25 minutes
Helpful hint: More sugar can be added for a sweeter cornbread
