Cranberry Cornbread

1 1/4 cups all-purpose flour
3/4 cup regular yellow corn meal
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup (1/2 stick) melted butter
1 cup chopped fresh or frozen cranberries
2 tablespoons sugar

Heat oven to 400 degrees F. Grease bottom and sides of 8-inch square pan with cooking spray.

In large bowl, stir flour, corn meal, 1/2 cup sugar, baking powder and salt until mixed. Add eggs, milk and melted butter; stir with spoon until mixed.

In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread into pan. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Serve warm.