“The only way to cook cornbread correctly is in a cast-iron skillet that has been heated until it is screaming hot. I didn’t make these rules, I just follow them!”
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
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
Instructions
- Preheat the oven to 375 degrees F. Add 1 tablespoon coconut oil to an 8-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 medium bowl, combine the almond milk, applesauce, sorghum syrup, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. 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 the cornbread is golden with a crisp crust, about 25 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 221 |
| Total Fat | 7 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 23 mg |
| Sodium | 224 mg |
| Serving Size | 1 of 8 servings |
| Calories | 221 |
| Total Fat | 7 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 23 mg |
| Sodium | 224 mg |