Skillet Cornbread with Dried Cranberries & Sage

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Skillet Cornbread with Dried Cranberries and Sage
  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 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 tablespoon 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.