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CORN BREAD - Cast-Iron Skillet Cornbread
Nb persons: 12
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Recipe courtesy of Damaris Phillips Cast-Iron Skillet Cornbread 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 |
Directions
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.
Cook's Note: Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or speciality online retailers.
Recipe courtesy of Damaris Phillips
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