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1 Cup Flour

¾ Cup Cornmeal

3 Tbs Sugar

½ Tsp Salt

½ Tsp Baking Soda

1 Tsp Baking Powder

? Cup Dried Cranberries

3 Tbs Butter, melted

2 Eggs, slightly beaten

2 Cups Milk

1 ½ Tsp White Wine Vinegar

1 Cup Heavy Cream, mixed with 1 Tsp Vanilla

Spray a 8” square baking pan with non-stick cooking spray. Place prepared pan in a cold oven and preheat oven (and pan) to 350º F.

In large mixing bowl stir together flour, cornmeal, sugar, salt, baking soda, baking powder and dried cranberries.

In a separate bowl, whisk together melted butter, milk, and eggs. Combine wet ingredients into the dry ingredients and stir until well combined. Stir in vinegar

Transfer battered into pre-heated baking pan. Gently pour heavy cream into the center of the batter – Do Not Stir. Carefully return the pan to the oven and bake for 50-60 minutes until the top is golden brown, the center will be soft.

Remove from the oven and allow the bread to cool for 30 minutes before serving. Cover bread with plastic wrap and store in the refrigerator for up to 5 days.

Spicy & Savory Variation Substitute ½ jalapeño for the dried cranberries, 1 Tbs Tequila for the vanilla and add 1 cup of cheddar cheese to the dry ingredients.