Cast-Iron Skillet Cornbread

• 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

1. Preheat the oven to 375 degrees F.
2. Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet.
3. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
4. Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk.
5. In a different bowl, combine the almond milk, applesauce, sorghum, egg and the remaining 2 tablespoons coconut oil.
6. Make a well in the center of the dry ingredients and pour in the wet.
7. Fold to combine.
8. Carefully remove the hot cast-iron skillet from the oven and pour in the batter.
9. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes.
10. Cook's Note: Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass.
11. It's popular in the south as a sweetener for baked goods.
12. You can find it at natural food stores or specialty online retailers.

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

Taken from www.foodnetwork.com/recipes/damaris-phillips/cast-iron-skillet-cornbread0.html (may not work)