Cherry Cornbread
Description
Wow! Is this a great take on cornbread! Is it dessert? Is it a side dish? Wait! You're both right!
I love to use pecan oil to make cornbread--it adds a nutty yumminess to baked goods--it's so good, you'll find that you don't even need butter.
Ingredients
Instructions
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Preheat oven to 400*
Grease an 8" pan.
Wash, stem, pit and quarter cherries until you have 1 cup of cherry meat.
In a medium bowl, mix all dry ingredients well.
Measure the milk and oil into a measuring cup. Crack egg into measuring cup, and beat until the egg is lightly beaten.
Add cherries to the dry mixture, and mix until cherries are evenly distributed. Add wet ingredients and stir until just mixed.
Pour into greased pan and place in pre-heated oven.
Check after about 10-12 minutes cooking to see if you need to rotate the pan for even cooking. Turn if necessary.
After about 20-22 minutes, check with a toothpick to see if it comes out clean. Cook another couple of minutes if necessary.
Enjoy warm with a little butter, or nothing at all if you're using a nut oil!
