¾ cup fresh cranberries, rinsed and patted dry, or frozen (not thawed)
⅓ cup dried cranberries
Preheat oven to 400 degrees F. Coat a 10-inch cast-iron skillet (or 9-inch metal cake pan) with cooking spray.
Set aside 2 tablespoons cornmeal in a small bowl. Whisk the remaining cornmeal, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Lightly whisk eggs in a medium bowl, then whisk in buttermilk, Italian Coratina Extra Virgin Olive Oil, honey and orange zest until smooth. Make a well in the center of the dry mixture. Pour in the wet ingredients and stir with a rubber spatula until just combined.
Do not overmix; the batter should look lumpy.
Toss fresh and dried cranberries with the reserved cornmeal. (This will prevent the fruit from sinking to the bottom during baking.) Gently fold the cranberries and cornmeal into the batter. Scrape the batter into the prepared skillet (or pan).
Bake the cornbread until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let stand for 15 minutes before cutting into wedges. Serve warm.