Skillet Cornbread

• 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

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

coconut oil, yellow cornmeal, flour, baking powder, kosher salt, almond milk, applesauce, sorghum syrup, egg

Taken from www.foodnetwork.com/recipes/finalist-damaris-phillips/skillet-cornbread.html (may not work)