CRANBERRY CORNMEAL QUICK BREAD & STOVE POKERS

It is time to tweak the recipes for the Dutch Oven Cookoff. It will be held next month at the Rendezvous in Carson City, Nevada. This cornbread recipe caught my eye. The only leavening is baking powder. This will probably be a good thing because Carson City's elevation is 4800 feet. I am not familiar with how a yeast bread would react at this elevation. I normally cook at sea level, so the Rendezvous will be a challenge. My team the "Meatmen" is fired up over this competition. We just came off a Second Place victory at the Sacramento Sportsmen Show. We would like this competition to be a stepping stone to the finals in Utah. This bread has Maple Syrup and dried cranberries in it. I am considering adding corn and bacon to make this a sweet savory bread. I followed the recipe this time.

Ingredients

1. 1 cup of flour
2. 1 cup of white whole wheat flour or regular whole wheat flour
3. 1 cup medium grind whole grain cornmeal or regular cornmeal
4. 1/2 cup of sugar
5. 1 1/2 teaspoon salt
6. 1 1/2 teaspoon baking powder
7. 1 1/4 cups buttermilk
8. 1/2 cup unsalted butter
9. 1/4 cup pure maple syrup
10. 2 large eggs
11. 1/2 teaspoon maple extract
12. 3/4 cup chopped pecans plus 10 pecan halves for garnish
13. 3/4 cup dried cranberries (4 ounces)

Whisk both flours, cornmeal, sugar, salt and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs and extract in medium bowl. Add buttermilk mixture to flour mixture, stir until blended. Stir in 3/4 cup chopped pecans and cranberries. Spoon butter into pan. Arrange pecan halves in row down center of batter.

Bake at 400 degrees for 40 minutes or until Golden brown and knife inserted comes out clean. I really like the Maple flavor. I am going to try adding bacon and corn next time. I will have it down by competition time.

Mojo and Oscar want to remind you that this weekend is the Asparagus Festival. It will be held in Stocton California. We will be there at noon to see if Joey Chestnut can become the Champion Asparagus eater. See you there!