This buttery, maple-sweetened, cranberry-studded whole grain cornbread develops an irresistibly crisp crust when baked in a cast iron skillet. You can also bake it in a 9-inch square baking dish for delicious results, albeit a slightly less crisp crust. Change up the recipe by omitting the cranberries and adding 1/2 cup grated cheese, 1 cup sweet corn, chopped peppers and/or herbs.
Recipe from Cookie and Kate: https://cookieandkate.com/cranberry-maple-skillet-cornbread/