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
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Campfire Skillet Cornbread

Sweet Skillet Cornbread

Maque Choux Skillet Cornbread

Honey-Buttermilk Skillet Cornbread

Jalapeno-Bacon Skillet Cornbread

Classic Vegan Skillet Cornbread

Cast-Iron Skillet Cornbread