Preheat the oven to 425°F. Place a cast-iron skillet in the oven while it preheats. Whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together sour cream, buttermilk, honey, eggs, 3 tablespoons melted butter, and canola oil.

Pour the wet mixture into the bowl with the cornmeal mixture. Mix until completely combined and then stir in cranberries and orange zest.

Remove the hot skillet from the oven carefully. Place 1 tablespoon butter in the skillet and swirl to completely melt and coat the pan. Pour in cornbread batter and place in the oven. Bake for about 20-22 minutes, until a toothpick inserted into the middle comes out clean and cornbread is slightly brown on top.

Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool an additional 10 minutes before slicing.