Cranberry Cornbread
makes one 10-inch loaf
Ingredients:
8 Tbs (113 grams) unsalted butter, divided
1 1⁄4 cups (180 grams) Whole Grain Cornmeal - Yellow, Red or White!
1 cup (125 grams) Bolted Flour - All Purpose, Pastry, Red Fife, or Turkey Red
1⁄4 cup (50 grams) granulated sugar
2 tsp baking powder
1 1⁄2 tsp kosher salt
1⁄2 tsp baking soda
3 large eggs
1 cup (240 milliliters) buttermilk, or 1 cup milk plus a 1 tsp lemon juice
1 cup (115 grams) fresh or thawed frozen cranberries
Instructions:
Place a rack in the middle of the oven and heat oven to 375 degrees. Place 2 Tbs butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
Meanwhile, melt the remaining 6 Tbs of butter. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs, buttermilk, and melted butter, and whisk until combined.
Carefully remove the skillet from the oven. The butter should be completely melted. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve warm with butter.