Cranberry Cornbread

I've been adding cranberries to everything lately. So, naturally, when it came time to make cornbread for the annual chili cookoff, I decided to make a sweet bread and add cranberries. It turned out pretty great.

Cranberry Cornbread

Preheat oven to 400 degrees

2 cups flour
2 cups cornmeal
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt

2 eggs, lightly beaten
2 cups plain greek yogurt
2/3 cup milk
1/2 cup butter, melted
1 can creamed corn
1 cup dried cranberries

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.

In a large bowl, lightly beat eggs. Add/combine yogurt, milk, melted butter and creamed corn.

Add the flour mixture and stir until combined. Fold in dried cranberries.

Bake in a greased 9x13 pan at 400 degrees for 40 minutes, or until golden brown on edges.