2 tablespoons vegetable oil
2 cups of yellow cornmeal
½ cup sifted all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon fine-grain sea salt
2 cups buttermilk, shaken
1 large egg
3 tablespoons honey
2 ounces goat cheese, slightly softened and crumbled
1 cup fresh cranberries (defrosted frozen cranberries will work too!)
1. Preheat oven to 450 degrees. Put the oil in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
2. In a medium bowl, mix together the cornmeal, flour, baking powder and salt. Set aside. Measure out your buttermilk and whisk in the egg. Add the honey and whisk for a minute or so, until honey is completely dissolved. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the crumbled goat cheese and 1/2 cup cranberries.
3. Take cast iron skillet out of oven, and carefully pour the hot oil into batter, and mix. Pour batter into cast iron skillet and press the remaining 1/2 cup of cranberries into the cornbread. Bake in oven for 20-22 minutes. Cornbread should be lightly brown on top and pulling away from the sides of the skillet. After you remove it from the oven, allow it to cool slightly (and cook a bit longer) for 5 minutes in the skillet. Cut up and serve warm.