Recipes

Things were a little crazy for me the last week, and one of my favorite comfort foods has always been corn bread. Usually I like to make it with jalapenos and cheese, but after seeing some fresh cranberries in the store, I decided to make a quick cornbread cake with cranberries. This bread isn’t very sweet so if you want more sweetness consider adding some sugar, agave, or additional honey. Works great as a bread or muffins as well and delicious with a little honey and butter.

Cranberry Corn Bread
Servings: 10
Serving Size: 1/10 cake
Nutritional Information: 155 calories, 2.9 g of fat, 31.4 g of carbohydrates, 1.6 g of fiber, 2.4 g of protein * 4 P+

Ingredients
1 package corn bread mix
1 can creamed corn
2 egg whites
1 1/2 cups fresh cranberries
1/2 cup honey

Instructions
1. Preheat the oven to 400 degrees.

2. In a medium bowl, mix together the creamed corn, egg whites, and honey. Add in the corn bread mix and stir together until just mixed. Fold in the cranberries.

3. Cook for 25-30 minutes until cooked through and slightly brown on the top.