Sara Nov 27 2003 Cranberry corn bread -------------------- adapted from Jenney Grist Mill 30 min 2 tbs unsalted butter; also grease the pan 1 cup cranberries 1/2 cup confectioners' sugar 3/4 cup stone ground cornmeal 1 cup all-purpose f;our 1/2 cup sugar 3/4 teaspoon salt 1 tablespoon baking powder 1 cup milk 1 large egg 1 Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan. 2 Cut each cranberry in half, place in a large bowl with confectioners' sugar and mix. 3 Sift in cornmeal, flour, sugar, salt, and baking powder, and mix. 4 Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold. 5 Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted. Yield: 12 servings.