Skillet Raspberry Cornbread [Vegan]

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….

Skillet Raspberry Cornbread [Vegan]


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Cooking Time



  • 1 cup + 3 tablespoons soy milk (or milk of your choice)
  • 1 tablespoon + 1/4 teaspoon apple cider vinegar (or lemon juice)
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons warm water)
  • 1/4 cup olive oil
  • 1 cup whole wheat pastry flour (or all-purpose flour)
  • 3/4 cup corn meal
  • 1 tablespoon sugar (plus more for topping)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup fresh raspberries
  • 1-2 tablespoons coconut oil


  1. Preheat oven to 400°F and place a 10 1/2 inch cast iron skillet on the center rack to warm.
  2. In a small bowl mix together soy milk and apple cider vinegar, set aside for 5-10 minutes to form a “buttermilk.”
  3. In a separate small bowl mix together flax meal and warm water, set aside for 5-10 minutes to form a “flax egg.”
  4. Whisk together “buttermilk,” flax egg, olive oil and set aside.
  5. 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.
  6. 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.
  7. Place on center rack and bake for 15-20 or until a toothpick inserted comes out clean.
  8. Let cool, cut and enjoy!

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