Cranberry Corn Bread

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup cranberries dried
• 1 large eggs lightly beaten
• 1 large egg white lightly beaten
• 0.8 cup flour all-purpose
• 1.5 cups buttermilk low-fat
• 1.5 tablespoons butter melted
• 1 cup onion finely chopped
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 1.5 teaspoons vegetable oil divided
• 1.3 cups cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 42
2. Heat 1/2 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat.
3. Add onion; saut 5 minutes.
4. Place onion in a bowl. Stir in cranberries; set aside.
5. Coat bottom and sides of skillet with 1 teaspoon oil.
6. Place in oven for 5 minutes.
7. Combine cornmeal and next 5 ingredients (cornmeal through salt) in a bowl.
8. Combine onion mixture, buttermilk, margarine, egg, and egg white; stir well with a whisk.
9. Add to cornmeal mixture; stir just until cornmeal mixture is moist.
10. Pour batter into preheated skillet.
11. Bake at 425 for 25 minutes or until a wooden pick inserted in center comes out clean.