Yield
10 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Heat 1/2 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat. Add onion; sauté 5 minutes. Place onion in a bowl. Stir in cranberries; set aside.

Step 3

Coat bottom and sides of skillet with 1 teaspoon oil. Place in oven for 5 minutes.

Step 4

Combine cornmeal and next 5 ingredients (cornmeal through salt) in a bowl. Combine onion mixture, buttermilk, margarine, egg, and egg white; stir well with a whisk. Add to cornmeal mixture; stir just until cornmeal mixture is moist. Pour batter into preheated skillet. Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean.

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