A tangy compliment to your Easter Brunch!

 

 

 

 

 

 

Lemon Corn Bread with fresh frozen lingonberries!

1 1/4 – cup water

1/3- cup of butter melted

1 – pkg of Sturdiwheat Lemon Corn Bread Mix

1 – Cup of Fresh Frozen Lingonberries

 

Preheat oven to 350 degrees

In medium bowl layer water, melted butter, Sturdiwheat Cornbread Mix, and  Fresh Frozen Lingonberries.

Mix gently and spoon into ungreased 8×8 baking pan.

Bake at 350 degrees for 30 minutes.

Let rest for 5 minutes before cutting and serving.

Serve warm with Sturdiwheat Maple Blend syrup, honey or butter.