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Skillet Raspberry Cornbread [Vegan]
A sizzling hot skillet makes the edges crispy and golden and the inside soft and crumbly. Added raspberries and a sugar crust lend just the perfect amount of sweetness….
Ingredients You Need for Skillet Raspberry Cornbread [Vegan]
How to Prepare Skillet Raspberry Cornbread [Vegan]
- Preheat oven to 400°F and place a 10 1/2 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!
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