Skillet Cornbread with Dried Cranberries & Sage

A slice of warm cornbread, dripping with butter (or margarine), is one of life’s indescribable pleasures. Corn muffins, cornbread, cornmeal cakes — I adore them all! In this Skillet Cornbread, the dried cranberries and sage complement each other like Fred & Ginger; Shrek & Fiona; Fred & Wilma, you get it I’m sure. Leave ‘em in if this sounds good to you (and, believe me, it’s not just good – it’s great!) Leave ‘em out if you want a more traditional, no frills, classic cornbread.

Just because I would give my Bubbie’s secret brisket recipe for a slice of warm cornbread doesn’t mean you have to. Plenty of people enjoy it at room temp, which makes this a nice make-ahead recipe. But if you want to experience Jamie Geller Heaven, wrap it in foil and place it in a warm oven to heat through right before serving.

And don’t worry! The recipe calls for a cast iron skillet, but you can make it in any pan you have. Just don’t forget the butter before serving – now that would be like spending five hours at the mall and coming home empty-handed.

Skillet Cornbread with Dried Cranberries & Sage

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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Servings

12 Servings

1x2x3x

Ingredients

• 1⅓  cup all-purpose flour
• ⅔  cup fine cornmeal
• ⅓  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 vegan butter melted and cooled
• 2 large eggs
• 1 cup dried cranberries
• 2 tablespoon chopped fresh sage or 1 teaspoon ground dried sage

Instructions

• 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 vegan butter 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.