November 25, 2009

This Thanksgiving - Enjoy Cranberry Corn Bread from the RPO Cookbook!

As you prepare for tomorrow's feast, we have a recipe for you to enjoy, straight from the "RPO Cooks!" cookbook. RPO President and CEO Charlie Owens shared his recipe for cranberry corn bread. He calls it “a delicious new spin on old-fashioned corn bread," and adds: "In my family, we love to reheat the leftover cornbread on Sunday mornings, sliced in half lengthwise and topped with maple syrup and maybe even two fried eggs!"

1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. buttermilk
1 c. yellow cornmeal
2 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 c. fresh cranberries, chopped

Preheat oven to 400°. Cream the butter and sugar. Beat eggs, then beat them into butter and sugar. Add buttermilk. Mix well. Sift together cornmeal, flour, and baking powder; mix gradually into liquid mixture and fold in cranberries. Pour batter into a greased 9” square baking pan. Bake for 35 minutes or until the center springs back when pressed gently (or a toothpick inserted into the center comes out clean).

Click here to order your copy of "RPO Cooks" and other great merchandise from the RPO Gift Shop.

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