Cornbread With Dried Cranberries

From the blog biggreencookbook.com and the original recipe from williams-sonoma. I rearranged the recipe and added a few things. The maple butter recipe is from about.com. It's quite good but very rich. as a rule, i will usually be serving this cornbread with a meal- thus saving the maple butter spread for special occasions. A teaser recipe presented to you to jump start the beginning of autumn in a few weeks. --tasty dish-- and i enjoyed the cornbread today for elevenses!!

Steps

Cornbread: preheat oven to 375 degrees.

In a small saucepan over medium low heat , melt [2 tablespoons] of butter and set aside.

Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet.

Place pan in oven until it is hot and the butter is melted and sizzling , about 1-2 minutes using oven mitts , rotate the pan as need to coat bottom evenly with melted butter.

Remove from oven.

In large bowl , whisk together cornmeal , flour , sugar , baking soda , salt and nutmeg.

Make a well in the center.

Whisk together the buttermilk , melted butter and beaten egg and pour it into the cornmeal mixture.

Using a wooden spoon , mix the batter just until it comes together , okay to have some lumps.

Do not overmix the batter.

Coarsely chop the cranberries and stir them into the batter.

Spread batter evenly into the hot pan.

Bake at 375 degrees until the top springs back when pressed gently in the center , about 20 to 25 minutes.

Let cool on wire rack for 5 minutes.

Best.

Ingredients

unsalted butter, yellow cornmeal, unbleached flour, powdered sugar, baking soda, salt, nutmeg, buttermilk, egg, dried cranberries, maple syrup, butter, vanilla extract