Cranberry-Maple Skillet Cornbread
from Cookie + Kate

1½ cups fresh cranberries

½ cup maple syrup (preferably grade B)

3 large eggs, at room temperature

1½ cups buttermilk, at room temperature

dash cinnamon

½ teaspoon baking soda

2 teaspoons baking powder

1 tablespoon kosher salt

1½ cups white whole wheat flour or regular whole wheat flour

1½ cups medium grind cornmeal, preferably stone ground

½ cup (1 stick) unsalted butter