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Cranberry-cornmeal-maple bread from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 128) by Joanne Chang

  • buttermilk
  • cornmeal
  • cranberries
  • maple syrup
  • butter
  • all-purpose flour

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Notes about this recipe

  • anya_sf on October 04, 2017

    I used part white whole wheat flour to make it even healthier. The bread doesn't contain that much cornmeal (and I thought the weight vs volume measurement was off a bit - I used weight), but the texture ends up a lot like corn bread. It was very mildly sweet, which was perfect for breakfast. The flavors of the cornmeal, maple, and cranberries were very complementary.

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