Skillet Cornbread

"The only way to cook cornbread correctly is in a cast-iron skillet that has been heated until it is screaming hot. I didn't make these rules, I just follow them!"
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
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