I had some cornmeal on hand so i decided to make cornbread but on the sweeter side, something to have with tea.
I referenced the New Moosewood cookbook for a "basic cornbread recipe" and made a few changes including adding a juice of one lemon and its zest more sugar and dried cranberries.
it turned out just like i was hoping, a perfect balance of sweet and tart. It also looked so beautiful fluffy yellow texture with the red cranberries.
Serve warm or at room temperature with my "rainy day bourbon ginger tea" or any tea coffee, or a light desert wine would be nice. —chez lady S