This corn cake can be prepared in advance and left at room temperature until serving.

• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 6 T. brown sugar
• 1/4 t. salt
• 4 T. dried cranberries, finely chopped
• 2 eggs, lightly beaten
• 1 1/2 cups milk
• 6 T. vegetable oil

In a large bowl, stir together the flour, cornmeal, brown sugar and salt. Stir in the cranberries. In another bowl, whisk together the eggs, milk and 2 tablespoons of the oil. Pour the egg mixture into the dry ingredients and stir gently until just combined. Do not over mix.

Place 1 tablespoon of oil into each of two 9 inch skillets. When hot, scrape half of the batter into each skillet. Cook over low heat until the corncake has browned on the bottom and bubbles have formed on the surface, about 5 minutes. Using a large metal spatula, transfer the cakes to dinner plates. Heat the remaining oil, divided, in both skillets. Gently invert each cake back into the skillet and cover the pans. Cook until the cakes spring back when lightly pressed, about 5 minutes longer.

Makes 2 - 9 inch cakes