Cast-Iron Skillet Cornbread
- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 8 to 12 servings
-
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
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- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 8 to 12 servings
-
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
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.
My Private Notes
Show:
Southern at Heart
Episode:
Grill and Chill
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