Tangy cranberries and a soft cookie-like browned butter cornmeal topping are an unbeatable holiday combo in this easy cranberry browned butter cornmeal cobbler!
Preheat oven to 350F. In a greased 9-in skillet or 9x13 baking pan, toss cranberries and sugar together. Set aside.
In a large bowl, beat browned butter and sugar until creamy. Beat in vanilla and egg until smooth. Add flour, cornmeal, baking powder, and salt to liquid mixture and fold in with a rubber spatula until batter is smooth. (batter will be similar to cookie dough)
Spread batter over cranberry mixture in an even layer. Bake cranberry cobbler at 350F 25-30 minutes or until cranberry filling is bubbly and topping is golden-brown. Cool cobbler 10 minutes then serve warm with whipped cream if desired. Enjoy!