Maria calls for fine-ground cornmeal in her recipe, but I used medium-ground and it turned out just fine. I find the sweetness of this cornbread super subtle (and perfect), but if you know yourself and think you’d like a little more sweetness, Maria recommends increasing the amount of honey to 2/3 cup instead.
Ever-so-slightly adapted from Simply Ancient Grains
Position a rack in the center of the oven and place a 10-inch cast-iron skillet on it. Preheat the oven to 450F for at least 15 minutes. Remove 2 tablespoons of the measured cornmeal and add it to a small bowl.
Whisk together the remaining cornmeal, the spelt flour, baking powder, baking soda and salt in a large bowl. Make a well in the center. In a medium bowl, lightly whisk the eggs to blend. Gently whisk in the buttermilk, followed by the oil, honey and zest until smooth. Add the egg mixture to the center of the flour mixture, and stir with a rubber spatula until just combined. Don’t overmix; the batter should look a little lumpy.
Add the cranberries to the small bowl of reserved cornmeal and toss to coat — this prevents the fruit from sinking to the bottom. Gently fold into the batter.
Using thick oven mitts, carefully remove the hot skillet from the oven. Add the butter (it will sizzle and brown for great flavor) and tilt it carefully to coat the bottom and the sides of the pan. Scrape the batter into the hot skillet. Decrease the oven temperature to 400 F. Bake until the edges of the cornbread turn golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let sit for 10 minutes before cutting into wedges. Serve warm or room temperature.