Orange and Cranberry Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1/2 cup light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 1/3 cup honey
• 2 large eggs
• 3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
• 2 tablespoons canola oil
• 1 cup roughly chopped fresh cranberries
• 1 tablespoon zest from 1 orange

Directions

1. Set a 10-inch cast iron skillet on the middle rack of the oven, then heat the oven to 425 degrees F.
2. In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, salt, and baking soda until evenly combined.
3. In another medium bowl, whisk the sour cream, buttermilk, honey, eggs, 3 tablespoons melted butter, and canola oil together.
4. Add the wet mixture to the dry mixture, and whisk until the batter is fully combined. Fold in the cranberries and orange zest.
5. With pot holders, take the hot skillet out of the oven. Add 1 tablespoon butter to the skillet, then swirl it around until it melts and coats the inside of the pan.
6. Scrape the cornbread batter into the skillet and return it to the oven. Bake for about 20 minutes, until a skewer poked into the center comes out clean.
7. Let the bread rest in the pan for 5 minutes, then gently turn it out onto a wire rack and let it cool for 10 minutes more. Serve immediately. Warm any leftover cornbread before serving again.