Cast-Iron Skillet Cornbread

2016-11-20
  • Yield : 8 to 12 servings
  • Cook Time : 10m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    204 calorie
  • Fat

    6 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    23 milligrams
  • Sodium

    507 milligrams
  • Carbohydrate

    33 grams
  • Fiber

    1 grams
  • Protein

    4 grams
  • Sugar

    1 grams

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

Method

Step 1

Preheat the oven to 375 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.

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