Preheat the oven to 350°F.

In a medium bowl, add the flour, cornmeal, sugar, baking soda, baking powder and salt and stir to combine. In a small bowl, whisk together the buttermilk and the eggs. Add to the flour mixture and stir to combine. Stir in the cranberries and the sage.

In a large cast-iron skillet, heat the butter and olive oil over medium heat. Add the batter to the skillet and cook for 2-3 minutes. Place the skillet in the oven and cook for 40 minutes. Remove from the oven.

Transfer the bread to a large plate and serve with honey over the top.