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.

My Private Notes

Name: Cast-Iron Skillet Cornbread
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 12 servings
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

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Classic Thanksgiving Menu

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Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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Cast-Iron Skillet Cornbread

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