by chez lady S
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chez lady S's Notes:
Expand1 cup cornmeal Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon kosher Ask a question about this ingredient
1/2 cup milk ( i used lowfat 1% but any will do) Ask a question about this ingredient
1/2 cup yogurt Ask a question about this ingredient
juice of 1 lemon and zest Ask a question about this ingredient
3 tablespoons melted butter (unsalted) Ask a question about this ingredient
1 egg Ask a question about this ingredient
6 tablespoons sugar Ask a question about this ingredient
3/4 cups dried cranberries Ask a question about this ingredient
grease a 8-10 inch square pan with butter and preheat oven to 350 degrees
Ask a question about this stepCombine dry ingredients in a large bowl ( except for sugar)
Ask a question about this stepcombine sugar, yogurt, milk, lemon juice, lemon zest and egg in a separate bowl
Ask a question about this stepstir the wet mixture into the dry
Ask a question about this stepstir in dried cranberries
Ask a question about this stepput in the prepared pan and bake for 20 minutes or until very lightly browned
Ask a question about this stepThis sounds very yummy! cornbread, cranberry, lemon combo is great. I make a cranberry cornbread scone. tasty!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
thank you
it is yummy i ate too much of it...
oh would love to try your scones sometime.