Liven up an old favorite with a holiday-appropriate burst of cranberries.
Preheat oven to 425º F. Combine cranberries and 1 tablespoon of the sugar in a small bowl. Set aside.
Combine cornmeal, flour, remaining 1/3 cup sugar, baking powder, baking soda and salt in a large bowl. Stir well. Combine milk, eggs and melted butter in medium bowl. Stir well. Pour liquid into cornmeal mixture. Combine just to blend. Do not beat. Stir in sweetened cranberries.
Spoon batter into lightly greased 8-inch square baking pan. Bake 18 to 20 minutes or until golden and wooden toothpick inserted in center comes out clean. Let cornbread cool completely in pan and cut into squares to serve.