Cast-Iron Skillet Cornbread
- Total:
- 35 min
- Active:
- 10 min
- Yield:
- 8 to 12 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 204 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 23 milligrams
- Sodium
- 507 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Sugar
- 1 grams
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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