Cast-Iron Skillet Cornbread

Directions

1. 1
   Preheat the oven to 375 degrees F.
2. 2
   Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet.
3. 3
   Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
4. 4
   Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk.
5. 5
   In a different bowl, combine the almond milk, applesauce, sorghum, egg and the remaining 2 tablespoons coconut oil.
6. 6
   Make a well in the center of the dry ingredients and pour in the wet.
7. 7
   Fold to combine.
8. 8
   Carefully remove the hot cast-iron skillet from the oven and pour in the batter.
9. 9
   Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes.
10. 10
    Cook's Note: Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass.
11. 11
    It's popular in the south as a sweetener for baked goods.
12. 12
    You can find it at natural food stores or specialty online retailers.