To make the butter: Pulse the 4 tablespoons of butter with the cranberries and maple syrup in a food processor until combined; set aside in a bowl.
To make the pancakes: Combine flour with the cornmeal, sugar, baking powder and salt in a bowl.
In a separate bowl, combine milk, egg and melted butter.
Whisk the wet ingredients into the flour mixture.
Heat a skillet over medium heat; grease with butter. Transfer the pancakes to plates, spread with the cranberry butter and serve.
Use 2 tablespoons of batter for each pancake and cook until bubbles pop; flip and cook on the other side.
Serve the pancakes with the cranberry butter.