Cranberry-Cornmeal Quick Bread
"Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack...."
INGREDIENTS
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8 ounces (2 sticks) unsalted butter, softened
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1/2 cup plus 3 tablespoons sugar
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1 1/4 cups (4 1/2 ounces) fresh cranberries
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1 cup all-purpose flour 1/2 cup fine yellow cornmeal, preferably stone-ground
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 large eggs
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1 tablespoon finely chopped candied ginger
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