2 eggs1 c. buttermilk1 tsp. vanilla extract2 tbsp. canola oil1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1 1/4 c. unbleached all purpose flour, separated1 c. cornmeal (I used Arrowhead Mills Organic Corn Meal - it's very fine)2 c. fresh cranberries
Preheat oven to 350*Line a pan with parchment (I used a springform pan, any will do) and coat with nonstick spray.In a large mixing bowl, whisk together eggs, buttermilk, vanilla and oil. In a small mixing bowl, whisk together baking powder, baking soda, salt, 1 c. flour and cornmeal.Pour the dry ingredients into the wet ingredients, gently whisk until dry ingredients are almost incorporated.Toss cranberries with 1/4 c. flour, add to batter.Using a spatula, gently fold in cranberries, then spoon batter into pan.Bake for 35-40 minutes, until golden and puffed in the center.Remove from the oven and cool on a wire rack to room temperature, serve.