1/2 : c Unsalted butter, softened
1 : c Packed brown sugar
2 : Eggs
2/3 : c Sour cream
1 : /2 ts Vanilla
2 : 1/4 c All-purpose flour
1 : ts Baking powder
1/2 : ts Baking soda
1/2 : ts Salt
6 : oz White chocolate, coarse chop
1 : c Dried cherries,
-or : -or cranberries
1 : c Pecans, chopped
0: Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil
1: Place skillet in a 425 degree oven
2: Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well; pour into skillet
3: Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean
4: Yield: 12 servings
5: Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g Carbohydrate; 15mg Cholesterol; 166mg Sodium Serving Ideas : Cut corn bread into wedges
6: Recipe by: Cooking Light, Jul/Aug 1994, page 77 Posted to MC-Recipe Digest V1 #435 by igor@digex
7: net on Jan 28, 1997
8: