CAST-IRON SKILLET CORNBREAD

Cast-Iron Skillet Cornbread image

Provided by Damaris Phillips

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 204 calorie, Fat 6 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 507 milligrams, Carbohydrate 33 grams, Fiber 1 grams, Protein 4 grams, Sugar 1 grams