Skillet Cornbread
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 7
- Saturated Fat
- 5
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 23
- Sodium
- 224
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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
- 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.
- 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.
- 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.