-
1½ cups all-purpose flour
-
¾ cup plus 2 tablespoons sugar, divided
-
⅓ cup plain yellow cornmeal
-
1½ teaspoons kosher salt
-
1½ teaspoons orange zest
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ cup unsalted butter, melted and cooled
-
1 cup sour cream, room temperature
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
1 tablespoon unsalted butter
-
2 cups fresh or well-drained thawed frozen cranberries, divided
-
Preheat oven to 350°F.
-
In a medium bowl, add melted butter, sour cream, eggs, and vanilla, then mix until well combined.
-
In a large bowl, add flour, ¾ cup sugar, cornmeal, salt, zest, baking powder, and baking soda, then mix until well combined.
-
Make a well in the center of the dry ingredients and mix in the wet ingredients until well combined.
-
Melt 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Swirl to coat the interior.
-
Remove from heat, then add half of the batter in an even layer. Sprinkle 1 cup of cranberries onto the batter. Spread the remaining batter on top, making sure to fill the entire skillet, then add the remaining cranberries. Sprinkle 1 tablespoon of sugar evenly on top.
-
Bake for about 35 to 40 minutes. Remove from oven when it passes the toothpick test. Sprinkle the remaining 1 tablespoon of sugar evenly on top and let cool. Serve and enjoy!