Cast-Iron Skillet Cornbread2016-11-20
- Yield : 8 to 12 servings
- Cook Time : 10m
- Ready In : 35m
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This information is per serving.
Saturated Fat5 grams
- 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
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.