Cranberry-Corn Toaster Cakes Recipe

• 10 tablespoons (5 ounces) unsalted butter, softened, plus more for greasing pan
• 2/3 cup (4 2/3 ounces) granulated sugar
• 3/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups (7 1/4 ounces) cornmeal
• 1 cup plus 2 tablespoons (5 2/3 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 cup milk
• 1 1/4 cups fresh cranberries

1. Adjust oven rack to upper-middle position and preheat to 375u0b0F. Butter muffin top pan. Stir butter, sugar, and salt in large bowl until creamy. Stir in eggs, one by one, until combined.
2. Add cornmeal, flour, and baking powder to the bowl, then stir until beginning dry ingredients are about half moistened. Add milk and stir until just combined. Stir in cranberries.
3. Fill muffin top cups to almost full (see note) and smooth top with offset spatula or spoon. Bake until set and golden around edges, about 15 minutes. Let cool in pan 5 minutes, then transfer to wire rack to cool. Repeat with remaining batter.

unsalted butter, sugar, salt, eggs, cornmeal, flour, baking powder, milk, fresh cranberries

Taken from www.seriouseats.com/recipes/2013/11/cranberry-corn-toaster-cakes.html (may not work)