• Email
  • Pin It

Skillet Cornbread with Dried Cranberries & Sage


Contributed by:

Skillet Cornbread with Dried Cranberries & Sage


2 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Skillet Cornbread with Dried Cranberries & Sage


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


12 Servings


  • 1-1/3 cup all-purpose flour
  • 2/3 cup fine cornmeal
  • 1/3 cup granulated sugar
  • 1½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ cup plain soy milk
  • 1 tablespoon white wine vinegar
  • ¾ cup margarine, melted and cooled
  • 2 large eggs
  • 1 cup dried cranberries
  • 2 tablespoons chopped fresh sage or 1 teaspoon ground dried sage


Preheat oven to 375° F.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk together soy milk and vinegar and let sit 5 minutes or until lumpy. Combine with margarine and eggs and whisk well. Stir into dry mixture and add cranberries and sage and mix until just combined. Pour into a 12-inch cast iron skillet and bake 25 minutes or until lightly browned and springy to the touch. Cool for 10 to 15 minutes before cutting into wedges to serve.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Skillet Cornbread with Dried Cranberries & Sage

  1. Looks great! I don’t have cast iron, so I’m curious whether you’d recommend a non-stick skillet. Will it kill my stainless skillet?

  2. avatar says: edahgal

    I think you’re better off skipping the skillet option and baking this in a baking pan . . .

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in