Cranberry-Corn Toaster Cakes

Ingredients

• 10 tablespoons unsalted butter, softened, plus more for greasing pan
• 2/3 cup granulated sugar
• 3/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups cornmeal
• 1 cup plus 2 tablespoons all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 cup milk
• 1 1/4 cups fresh cranberries

Directions

1. Place an oven rack in the upper-middle position, then heat the oven to 375 degrees F. Butter the muffin top pan.
2. In a large bowl, stir together the butter, sugar, and salt until the mixture looks creamy. Add the eggs individually, mixing after each one until incorporated.
3. Add the cornmeal, flour, and baking powder to the same bowl, and stir until the dry ingredients are only about halfway moistened. Pour in the milk and mix just until the batter comes together, then fold in the cranberries.
4. Spoon the batter into the muffin top cups, filling them almost full, and smooth the surfaces with an offset spatula or spoon. Bake until the cakes are set and the edges are golden, about 15 minutes. Cool them in the pan for 5 minutes, then move them to a wire rack to finish cooling. Use the remaining batter the same way.