Recipe courtesy of Damaris Phillips
Episode: Grill and Chill
Save Recipe Print
Total:
35 min
Active:
10 min
Yield:
8 to 12 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Active:
10 min
Yield:
8 to 12 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

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