1 ½ cups medium grind cornmeal, preferably non-GMO 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 cinnamon
1 ½ cups buttermilk, at room temperature
3 large eggs, at room temperature
½ cup maple syrup
1 ½ cups fresh cranberries
Directions
Heat the oven to 375 degrees 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, 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.
Invert the bread onto a wire rack to cool. Slice into squares or wedges and serve.
TIPS:
Change up the recipe by omitting the cranberries and adding ½ cup grated cheese, 1 cup sweet corn, chopped peppers, and/or herbs.
If you like sweeter cornbread, increase the amount of liquid sweetener to up to ⅔ cup. You can also substitute agave nectar, honey, or brown sugar for maple syrup.
Make your own buttermilk by adding 1 ½ tablespoons lemon juice or vinegar to 1 ½ cups of low-fat milk.
