Lemon cranberry cornbread
Bread
American cuisine
I had some cornmeal on hand so i decided to make cornbread but on the sweeter side, something to have with tea. <br /> I referenced the New Moosewood cookbook for a "basic cornbread recipe" and made a few changes including adding a juice of one lemon and its zest more sugar and dried cranberries. <br /> it turned out just like i was hoping, a perfect balance of sweet and tart. It also looked so beautiful fluffy yellow texture with the red cranberries. <br />Serve warm or at room temperature with my "rainy day bourbon ginger tea" or any tea coffee, or a light desert wine would be nice.
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