Skillet Cornbread

"The only way to cook cornbread correctly is in a cast-iron skillet that has been heated until it is screaming hot. I didn't make these[ rules, I just follow them!"]

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons coconut oil, melted
  • 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 syrup or molasses
  • 1 large egg, at room temperature
Directions
  • Preheat the oven to 375 degrees F. Add 1 tablespoon coconut oil to an 8-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 medium bowl, combine the almond milk, applesauce, sorghum syrup, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. 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 the cornbread is golden with a crisp crust, about 25 minutes.

  • Photographs by Johnny Miller


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