Cranberry Corn Bread
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup cranberries, halved
In a bowl, cream butter and sugar until light and fluffy. Add eggs; mix well.
Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately
with buttermilk. Fold in cranberries. Transfer to a greased 9-in. square baking pan.
Bake at 375 °F 40-45 minutes or until a toothpick inserted in the center comes out clean.
Serve warm.
Yield: 9 to 12 servings
