Milk And Honey [and Cranberries and Cornmeal]

There was a bag of cranberries to be used up, so I made this

"Honey Cranberry Cornmeal Quick Bread"

This recipe is adapted from www.joythebaker.com, and makes two 8x4x3 loaves. I served slices with a spoonful of creme fraiche.

2 cups plain flour

1 cup cornmeal

½ cup sugar

1 teaspoon salt

1½teaspoon baking powder

½cup (4oz) butter, melted

½ cup honey

1¼cup milk

2 tsp lemon juice

2 large eggs

1 teaspoon vanilla extract

1½ cups fresh cranberries

2 tsps icing sugar

1 tbsp flaked almonds

Arrange a rack in the centre of the oven and preheat oven to 350 degrees F.  Butter and flour /line two small loaf pans.  [8x4x3-inches] Set aside the greased and floured loaf pans. 

In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder. 

In a smaller bowl whisk together honey, eggs, milk, melted butter and vanilla extract. 

Add the milk mixture to the flour mixture and stir just until blended.  Fold in the cranberries.

Divide batter between two smaller loaf pans or into one large loaf pan.  Spread evenly.  Sprinkle with almonds and icing sugar. place in preheated oven.  Bake for 40-50 minutes, or until a skewer inserted into the centre of the loaf comes of clean.  Cool loaves in pan on a wire rack for 20 minutes.  Invert onto a plate or board.  Serve warm with butter or wrap and freeze for future use.