Recipe courtesy of Damaris Phillips

Cast-Iron Skillet Cornbread

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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Level: Easy

Total: 35 min
Active: 10 min

Yield: 8 to 12 servings

Nutrition Info

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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

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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.