Cranberry (or Blueberry) Cornbread

This is a new favorite! I've lost track of where I found it. It's always good to have buttermilk recipes, since it's a handy ingredient to have but hard to use up.

Baking it in a flat sheet pan that fits the Breville makes for a very quick bake and a lot of crust.

In muffin tins, it makes 18. I used silicon muffin pans, and the muffins don't look quite the same -- the tops don't round, and they don't brown quite the same, but they're cute!

1 stick butter, softened (7 T. works, but 8 is yummier)
1/3 c. sugar
2 eggs
3/4 c. whole wheat flour
3/4 c. all-purpose flour
1 c. cornmeal
2 t. baking powder
1/2 t. salt
1 to 1.5 c. buttermilk (I just baked it and accidentally used just 1 c. and it was fine)
1 c. cranberries, halved.  This is easiest to do with a small knife.

• In a bowl, cream butter and sugar until light and fluffy. 
• Add eggs; mix well. 
• Combine the flour, cornmeal, baking powder and salt
• Alternately add with the buttermilk. 
• Fold in cranberries.
• Transfer to a greased small rectangular pan. Bake at 375° until a toothpick inserted in the center comes out clean, ~ 20 minutes in the Breville. 

Another version: 12 oz of blueberries (one and half pints) and some grated lemon zest. It's denser than blueberries muffins, very satisfying.

Baked in the round Lodge cast iron.