Cranberry cornbread

Another recipe inspired by the absence of eggs in the fridge and the availability of fresh cranberries and frozen blueberries. Recipe was adapted from this lovely site. The result was lovely, sweet and moist and I particularly liked how the tartness of cranberries offset the pillowy softness of the cornbread. I've not baked with cranberries before. I liked this fruit very much and will be adding it to my regular grocery list.

1 cup all-purpose flour
1 cup medium grind cornmeal
¾ cup granulated white sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsweetened applesauce
1 cup yogurt
2 tbsp vegetable oil (I used grapeseed)
1 tbsp apple cider vinegar
2 tsp vanilla extract
1 cup blueberries, fresh or frozen (I used frozen)
1/2 cup cranberries, fresh or frozen (I used fresh)
2 tbsp brown sugar
½ tsp ground cinnamon

Preheat oven to 350F. Butter two 8-inch, nonstick square baking dishes. Dust with flour, knocking out excess.

Stir together flour, cornmeal, sugar, salt, baking powder, salt and baking soda in a large bowl.

In another bowl whisk together applesauce, yogurt, vegetable oil, vinegar and vanilla extract, and add to flour mixture. Stir until just combined. Fold in the blueberries (no need to thaw frozen blueberries, if using) and cranberries. You can also divide the batter and make blueberry cornbread in one and cranberry cornbread in the other, which is what I did.

Divide the batter between the prepared pans and bake in the middle of the oven until pale golden and a toothpick comes out clean, around 25 minutes. Cool in pans on rack for 10 minutes, then invert pan and transfer cakes to rack to cool completely.