Cornbread Ring with Cranberries

Ring in an elegant, new cornbread. It’s the "berry" easiest when you use a shapely new pan.

Prep: 10 min | Yield: 12 slices

Ingredients

• 4 (6.5 ounce) pouches Betty Crocker® cornbread & muffin mix
• 1 1/3 cups milk
• 1/2 cup butter, melted
• 4 eggs
• 1 cup dried cranberries*

Instructions

1. Heat oven to 375 degrees F. Spray braided ring mold with cooking spray.
2. Stir muffin mix, milk, butter and eggs in large bowl until well blended.
3. Stir in cranberries.
4. Spoon into ring mold.
5. Bake for 20 to 25 minutes or until golden brown.
6. Remove from ring mold to wire rack, placing braid side up.
7. Cool completely, about 30 minutes.
8. Stir up a big pot of honey butter to serve with this elegant bread, using two sticks of softened butter and 2 tablespoons of honey.

Notes

* No cranberries? Chopped dried apricots make a tasty stand-in.

Nutrition

Per serving: Calories 205 (Calories from Fat 110 ), Total Fat 12 g (Saturated Fat 6 g, Cholesterol 95 mg; Sodium 260 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g, Protein 4 g

Exchanges: 1 Starch; 1 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker