Sweet And Salty, Spicy, Crunchy Skillet Cornbread

• 2 teaspoons cocounut oil
• 1/2 teaspoon salt for skillet
• 1 1/4 cups polenta
• 1/4 cup corn flour
• 3/4 cup shredded unsweetened coconut
• 2 1/2 teaspoons baking powder
• 2 teaspoons salt (less to taste)
• 1 cup coconut or almond milk
• 1 large egg

1. Preheat oven to 425u0b0F. Place rack in center position.
2. Put coconut oil and 1/2 tsp salt into skillet. Place skillet in oven while it preheats.
3. Put all dry ingredients into a medium mixing bowl and whisk together.
4. Put milk into a 2-cup (or +) measure and add egg. Whisk together.
5. Add milk mixture to dry ingredients and whisk together briskly.
6. Remove skillet from oven and add cornbread mixture. (It will sizzle, which is what makes it crispy.) Return to oven.
7. Bake 35 minutes.
8. Remove from oven and place skillet on cooling rack.
9. It can be cut hot, so devour!

cocounut oil, salt, polenta, corn flour, unsweetened coconut, baking powder, salt, coconut, egg

Taken from food52.com/recipes/28521-sweet-and-salty-spicy-crunchy-skillet-cornbread (may not work)