Ingredients: – ½ cup (1 stick) unsalted butter – 1 ½ cups medium grind cornmeal, preferably stone ground – 1 ½ cups white whole wheat flour or regular whole wheat flour – 1 tablespoon kosher salt or 2 teaspoons regular salt – 2 teaspoons baking powder – ½ teaspoon baking soda – Dash of cinnamon
– 1 ½ cups buttermilk, at room temperature – 3 large eggs, at room temperature – ½ cup maple syrup (preferably grade B) – 1 ½ cups fresh cranberrie
Instructions: 1. Preheat the oven to 375 degrees Fahrenheit with a rack in the middle. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and let it melt in the oven for 5 to 10 minutes.
In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and cinnamon.
In a medium bowl, whisk together the buttermilk, eggs, and maple syrup until smooth. Stir the wet ingredients into the dry ingredients until moistened through.
When the butter is melted and golden brown (but not burnt), carefully remove the skillet or baking dish from the oven and swirl to coat with butter.
Pour the melted butter into the batter, add the cranberries, and stir just until incorporated. Pour the batter into the hot skillet or baking pan.
Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 35 minutes.