Cornbread with Dried Cranberries and Sage

Serves 4-6

Ingredients

• 6 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 1 1/2 cups buttermilk

• 3 large eggs

• 1 1/4 cup all-purpose flour

• 1 1/4 cup cornmeal

• 3 tablespoons granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon sea salt

• 1/2 cup dried cranberries

• 12 fresh sage leaves chopped

• Honey for serving

Instructions

• Preheat the oven to 350°F.

• In a medium bowl, add the flour, cornmeal, sugar, baking soda, baking powder and salt and stir to combine. In a small bowl, whisk together the buttermilk and the eggs. Add to the flour mixture and stir to combine. Stir in the cranberries and the sage.

• In a large cast-iron skillet, heat the butter and olive oil over medium heat. Add the batter to the skillet and cook for 2-3 minutes. Place the skillet in the oven and cook for 40 minutes. Remove from the oven.

• Transfer the bread to a large plate and serve with honey over the top.