I have learned a lot about blogging in the 9 months A Solitary Feast has been up and running but I still have so much more to learn. Today I learned one of the biggest lessons a food blogger can learn. Don’t schedule a round of taking food photos when you haven’t eaten all day. You will only intend to take a little bite but you will eat the whole thing and not have anything to photograph. Opps!
I don’t know what surprised me more, looking down and realizing I ate both loaves or that I actually liked this corn bread. I am not usually a fan of corn bread’s texture. However, I had to try because it had cranberries in it and it came from The Great Grain Breads cookbook. A cookbook for which I have expressed my admiration before. I have loved everything I have made from that cookbook so far.
The only change I would make to the recipe is to double the cranberries in it and make sure I mixed it well. The second loaf didn’t have very many cranberries in it.
Cranberry Cornbread Miniloaves
1/2 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
3/4 tsp salt
1/2 tsp plus 1/8 tsp baking soda
1 cup cornmeal
1/2 cup wheat germ
1/4 cup chopped walnuts
1 cup buttermilk
2 TBS salad oil or melted butter
1 egg, lightly beaten
1/2 cup fresh or frozen cranberries
Preheat oven to 375 degrees. In a medium bowl, combine the flours, sugar, salt and baking soda, mix well. Mix in the cornmeal, wheat germ, and nuts. In a small bowl, combine the buttermilk, oil, and eggs. Stir the liquid ingredients into the dry ingredients and stir until just blended. Fold in the cranberries. Divide batter between two 5×3 inch loaf pans sprayed with nonstick cooking spray. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
Adapted from The Great Whole Grain Breads Cookbook