Cranberry Cornbread

1/2 cup chopped fresh cranberries

1 tbsp plus 1/3 cup sugan, divided

1 cup yellow cornmeal

1 cup all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp slt

1 cup milk or 1/2 cup milk and 1/2 cup half and half

2 eggs, beaten

2 tbsp butter, melted

Preheat oven to 425 degrees. Combine cranberries and 1 tablespoon sugar in a small bowl. Set aside.

Combine cornmeal, flour, remaining 1/3 cup sugar, baking powder, baking sod and salt in a large bowl. Stir well. Pour liquid into cornmeal mixture. Combine just to blend. Do not beat. Stir in sweetened cranberries.

Spoon batter into lightly greased 8 inch square pan. Bake 18-20 minutes or until golden brown and wooden toothpick inserted in the center comes out clean.

Let cornbread cool completely in pan. Cut into squares to serve.