Sunday, October 20, 2013

Corn Bread with Freeze dried Cranberries! So YUMMY!

Cranberry Cornbread
This cornbread is so good! (another great recipe from Chef Todd) I used our THRIVE corn bread recipe and then added our NEW Freeze-dried Cranberries into the mix. You can use your favorite corn bread recipe also.  

One thing I changed was instead of adding orange juice, I added our Orange drink mix. I didn't have any orange juice in the my house and I knew I wouldn't be able to just go to the store to buy orange juice....I would have come home with about $50-$70 worth of groceries I didn't need! If you are laughing right now....then you need to try out Home Store Q! I promise it will save you money each month on your grocery bill.

Ingredients for Corn Bread
½ c. THRIVE™ Butter Powder, reconstituted

1½ c. THRIVE™ White Sugar

2 tbsp. THRIVE™ Whole Eggs

4 tbsp. water

2 tsp. THRIVE™ Baking Powder

½ tsp. THRIVE™ Iodized Salt

1½ c. THRIVE™ White Flour

1 c. THRIVE™ Cornmeal 

1½ c. THRIVE™ Powdered Milk, reconstituted

Instructions for Corn Bread:

Cream together butter (reconstituted) and sugar. Add egg powder and 4 tablespoons of water and mix into creamed mixture. Sift together dry ingredients and mix with creamed mixture. Add milk (reconstituted). 

1 cup of THRIVE Cranberries (FD)
1/4 cup of THRIVE Sugar
1/3 cup of water
1/4 cup of Orange Juice OR our Orange drink mix
Pulse cranberries in a food processor until in pea-sized pieces. Mix with sugar, orange juice (or drink mix), and ⅓ cup water. Let sit for 10–15 minutes. Add to corn bread mix and stir until smooth. Pour into a greased 9x13 inch pan. Bake at 375˚F for 25-30 minutes. When a toothpick comes out clean, it is ready!

 Other Cranberry recipes:
 Cranberry Pucker Bars                                              Cranberry sauce

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