Skillet Cornbread

Name: Skillet Cornbread
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

9 ingredients

9 steps

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.
2

Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
3

Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk.
4

In a medium bowl, combine the almond milk, applesauce, sorghum syrup, egg and the remaining 2 tablespoons coconut oil.
5

Make a well in the center of the dry ingredients and pour in the wet ingredients.
6

Fold to combine.
7

Carefully remove the hot cast-iron skillet from the oven and pour in the batter.
8

Return the skillet to the oven and bake until the cornbread is golden with a crisp crust, about 25 minutes.
9

Photographs by Johnny Miller