Cast-Iron Skillet Cornbread
- 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
DirectionsWatch 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.
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.
Recipe courtesy of Damaris Phillips