Cranberry Corn Bread

So quick to make. Savory corn bread flavor with the sweetness of cranberry. Freezes well.

6 tbsp. butter or hard margarine, melted
1/2 cup brown sugar, packed
1 large egg
1 cup buttermilk, fresh or reconstituted from powder
1 cup coarsely chopped cranberries
1 cup cornmeal (yellow)
1 cup all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2/3 cup chopped walnuts
Cuts into 16 pieces
Beat melted butter, brown sugar and egg together in mixing bowl.
Mix in buttermilk.
Add cranberries.
Stir.
Add cornmeal, flour, baking powder and salt.
Stir to moisten.
Turn into greased 9 x 9" pan.
Sprinkle with walnuts.
Bake in 400F oven for about 25 minutes until an inserted wooden pick comes out clean.
Best served warm.