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Basil and Cranberry Cornbread

Basil and Cranberry Cornbread

Serves 8

½ cup unsalted butter, softened
2/3 cup sugar
2 large eggs at room temperature
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup unbleached all purpose flour
½ teaspoon salt
½ cup dried cranberries
2 tablespoons minced fresh basil

Preheat oven to 375F

Line the bottom and sides of an 8 inch square pan with foil and butter the foil. Set aside. Or spray a small tube pan and set aside.

In a large bowl beat the butter with the sugar until creamy. Beat in the eggs one at a time until well blended.

In a small bowl combine the buttermilk and baking soda. Set aside.

Place the cornmeal in a food processor and pulse to grind it until it is fine. Add the flour and salt and pulse a few times.

Add half the flour mixture to the bowl with the butter mixture and beat in. Add half the buttermilk and blend in. Add the remaining flour mixture and beat in. Add the remaining buttermilk and blend in. Transfer to a bowl and stir in the cranberries and basil.

Scrape into pan and bake 35-40 minutes until set and cake tester comes out clean. Serve warm .

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