Cranberry Cornbread

1 cup Flour
1 cup Yellow Cornmeal
1 tbsp Baking Powder
1/2 tsp Salt

1 Large Egg
6 tbsp Butter, Melted
1/2 cup Brown Sugar, Packed
1 cup Buttermilk
1 cup Cranberries, Chopped

Preheat oven to 400°F.

Mix dry ingredients in a large bowl. Make a well in the centre.

Beat egg, butter, and sugar until smooth. Add buttermilk and cranberries. Stir. Add to well. Stir until just moistened. Spread in greased 9 x 9 inch pan.

Bake for 25 minutes.

Instead of buttermilk, you can sour regular milk. Add 1 tbsp of vinegar to a 1 cup measure, then fill with milk. Let stand until it's visably changed then use.

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