Name: Skillet Cornbread
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
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.