CRANBERRY CORNBREAD

1 1/2 teaspoons vegetable oil; divided

1 cup onion; finely chopped

3/4 cup dried cranberries

1 1/4 cups yellow cornmeal

3/4 cup all-purpose flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups low-fat buttermilk

1 1/2 tablespoons margarine; melted

1 large egg; lightly beaten

1 large egg white; lightly beaten

1. Preheat oven to 425 degrees.

2. Heat 1/2 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat. Add onion; saute 5 minutes. Place onion in a bowl. Stir in cranberries; set aside.

3. Coat bottom and sides of skillet with 1 teaspoon oil. Place in oven for 5 minutes.

4. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. Combine onion mixture, buttermilk, margarine, egg and egg white; stir well with a whisk. Add to cornmeal mixture; stir just until cornmeal mixture is moist. Pour batter into preheated skillet. Bake for 25 minutes or until a wooden pick inserted in center comes out clean.

Yields 10 servings (Serving size = 1 wedge)

CALORIES: 187; PROTEIN: 5g; FAT: 4g; CARBS: 33g; FIBER:2g; CHOL: 21mg; IRON: 2mg; SODIUM: 211mg; CALC: 104mg.

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