Skillet Raspberry Cornbread
The best recipe for Skillet Raspberry Cornbread
Servings 6
Calories 289kcal
Cost $
Ingredients
- 1 cup + 3 tablespoons soy milk or milk of your choice
- 1 tablespoon + ¼ teaspoon apple cider vinegar or lemon juice
- 1 flax egg 1 tablespoon flax meal + 3 tablespoons warm water
- ¼ cup olive oil
- 1 cup whole wheat pastry flour or all-purpose flour
- ¾ cup corn meal
- 1 tablespoon sugar plus more for topping
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup fresh raspberries
- 1-2 tablespoons coconut oil
Instructions
- Preheat oven to 400 degrees and place a 10½ inch cast iron skillet on the center rack to warm.
- In a small bowl mix together soy milk and apple cider vinegar, set aside for 5-10 minutes to form a "buttermilk."
- In a separate small bowl mix together flax meal and warm water, set aside for 5-10 minutes to form a "flax egg."
- Whisk together "buttermilk," flax egg, olive oil and set aside.
- In a separate bowl, combine flour, corn meal, sugar, baking powder, baking soda and salt. Make a well and add wet ingredients stirring until just combined. Fold in raspberries.
- Carefully remove hot skillet from the oven and swish around coconut oil until skillet is well coated. Add batter, you will hear it sizzle! Evenly sprinkle with sugar.
- Place on center rack and bake for 15-20 or until a toothpick inserted comes out clean.
- Let cool, cut and enjoy :)
Nutrition
Calories: 289kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 306mg | Potassium: 238mg | Fiber: 6g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 2mg