Cornbread Ring with Cranberries

Ring in an elegant, new cornbread. It' s the “berry” easiest when you use a shapely new pan.

Makes 12 slices (1 loaf)

4 pouches (6.5 ounces each) Betty Crocker cornbread & muffin mix
1 1/3 cups milk
1/2 cup butter or margarine, melted
4 eggs
1 cup dried cranberries

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. Stir in cranberries. Spoon into ring mold.

3. Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up. Cool completely, about 30 minutes.

Note: The braided ring mold used in this recipe, as well as other houseware items, is available in the Betty Crocker catalog. Click the link “Catalog Shopping” on the top of this page to shop Betty Crocker online, then search for: braided ring.

Nutrition Information: 1 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

Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 4 %; Iron 4 %

Exchanges: 1 Starch; 1 1/2 Fat

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

Serve With
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.

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

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved