Honey Cranberry Cornmeal Quick Bread

This recipe comes to you via Joy the Baker. She originally posted it here, but just the other day she published this post, where it appears as one of her top 10 quick bread recipes. The thing that got me was her caption right below the picture: "Have any leftover cranberries in your fridge?" Why yes, I actually do!! In fact, I was JUST talking about them the other day with somebody and I mentioned how I wanted to use them up. Perfect timing!

1 cup Flour
1 cup White Whole Wheat Flour
1 cup Medium or Fine Ground Cornmeal
1/2 cup Sugar
1 1/2 teaspoons Salt
1 1/2 teaspoons Baking Powder
1/2 cup (1 stick) Unsalted Butter, melted
1/2 cup Honey (or pure maple srup) *I used Brown Rice Syrup since I had no honey
1 1/4 cup Buttermilk
2 Eggs
1 teaspoon Vanilla Extract
3/4 cups Walnuts (optional)
1 to 1 1/2 cups Fresh Cranberries

In a large bowl, whisk together both flours, cornmeal, sugar, salt, and baking powder. Set aside. In a smaller bowl, whisk together the honey, eggs, buttermilk, melted butter, and vanilla. Add the wet ingredeints to the dry ingredients and stir until blended. Fold in the cranberries and walnuts. Divide the batter between two small loaf pans or one large loaf pan. Spread evenly. Bake at 350 degrees for 40-50 minutes in smaller pans or 60-70 minutes in larger pans, or until a skewer/toothpick inserted into the center comes out clean. Cool the loaf in the pan on a wire rack for 20 minutes. Invert onto a plate and serve warm, or wrap and freeze for future use.