- 2 cups yellow cornmeal
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 1/2 Tablespoon baking powder
- 1/2 cup oil
- 1/2 cup molasses
- 1/2 cup sugar
- 1 1/2 cup rice milk/soy milk/dairy milk (whichever you prefer)
- 2/3 cup dried cranberries
Combine dry ingredients in a large mixing bowl. Make a “well” in the center, and add liquid ingredients + sugar. Mix well. Fold in cranberries. Pour into 2 loaf pans (lined with parchment paper), and bake at 350 F (175 C) for about 45 minutes.
Allow to cool before slicing.
Enjoy this festive twist on corn bread!