Orange Cranberry Pecan Cornbread
INGREDIENTS
| 1 ½ cp | Self rising corn meal |
| ¼ cp | Blood Orange Olive Oil |
| ½ cp | Self rising flour |
| ¼ cp | Coarsely chopped dried cranberries |
| ¼ cp | Sugar |
| 1 T | Honey |
| ¼ cp | Coarsely Chopped pecans |
| 1 cp | Milk |
| ¼ tsp | Orange extract |
| 2 | Eggs |
Directions
Preheat oven to 350
Use half of the blood orange oil in the mix, and pour the other half in an iron skillet or baking dish.
Mix the remaining ingredients in medium bowl.
Gently warm oil on stove top then pour mixture into skillet.
Bake for 20-30 minutes until edges are slightly browned.
Serve warm.