Cast-Iron Skillet Cornbread

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
8 to 12 servings
Level:
Easy

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
Directions

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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    This recipe is featured in:

    Classic Thanksgiving Menu