Softened unsalted butter & maple syrup, for serving
3/4 c milk
2 tbsps coarsely sliced dried cranberries
1 large egg, lightly beaten
Salt
3 tbsps (packed) light brown sugar
2 tbsps vegetable oil
1/2 c stone-ground cornmeal
1 c all-purpose flour
Directions
Step #1 In a bowl, cornmeal, stir this together the flour, brown sugar & a pinch of salt.
Step #2 Stir in the cranberries.
Step #3 In another bowl, mix the egg with the milk & 1 tbsp of the oil.
Step #4 Pour the egg mixture into the dry ingredients & stir carefully just until mixd; do not overmix.
Step #5 In an 8- or 9-inch skillet, heat 1/2 tbsp of the oil until shimmering.
Step #6 Scrape the batter into the skillet, smoothing the surface.
Step #7 Cover up partially & cook over moderately low heat until the corn cake has browned on the bottom & bubbles have formed on the surface, about 5 mins.
Step #8 Using a large metal spatula, transfer the cake to a dinner plate.
Step #9 Add the remaining 1/2 tbsp of oil to the skillet.
Step #10 Gently invert the cake into the skillet, partially cover & cook this until the cake is just cooked through & the top springs back when lightly pressed, about 5 mins longer.