Ingredients
½cupunsalted butter,1 stick
1½cupsmedium grind cornmeal,preferably stone ground
1½cupswhite whole wheat flour,or regular whole wheat flour
1tbspkosher salt,or 2 tsp regular salt
2tspbaking powder
½tspbaking soda
dash of cinnamon
1½cupsbuttermilk,at room temperature
3large eggs,at room temperature
½cupmaple syrup,preferably grade B
1½cupsfresh cranberries
Preparation
Heat the oven to 375 degrees F with a rack in the middle of the oven.
Place the stick of butter in a 10- to 12-inch cast-iron skillet or 9-inch square baking dish and place in the oven to melt 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 milk, eggs, and 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 sizzling skillet from the oven and swirl to coat with butter.
Pour the melted butter into the batter, then add the cranberries and stir just until incorporated. Next, pour the batter into the hot skillet or baking pan.
Return the skillet to the oven and bake for 25 to 35 minutes 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.
Invert the bread onto a wire rack to cool. Slice into squares or wedges and serve.
