Cast-Iron Skillet Cornbread

By á-174535

Ingredients

• 3 tablespoons melted coconut oil
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon Kosher salt
• 1 cup almond milk or regular milk, at room temperature
• 1/4 cup applesauce, at room temperature
• 1/4 cup sorghum (see Cook's Note)
• 1 large egg, at room temperature

Details

Servings 8
Preparation time 5mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F.

Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.

Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.

Carefully remove the hot cast-iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes.

Cook's Note: Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or speciality online retailers.