Skillet Cornbread with Dried Cranberries & Sage
Servings
12 Servings
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.