Skillet Cornbread with Dried Cranberries & Sage
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Skillet Cornbread with Dried Cranberries & Sage
Times
- Prep Time : 10 min
- Cook Time : 25 min
- Ready Time : 35 min
Servings
12 Servings
Ingredients
- 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
Directions
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.
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About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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?
I think you’re better off skipping the skillet option and baking this in a baking pan . . .