Create rustic cast-iron-baked cornbread using sorghum as a natural sweetener instead of sugar.
3 Tbsp melted coconut oil
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup almond milk or regular milk, at room temperature
¼ cup applesauce, at room temperature
¼ cup sorghum (see Cook's Note)
1 egg, at room temperature
1. Preheat the oven to 375ºF.
2. 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.
3. 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.
4. 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.
5. 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 specialty online retailers.
See more: Dinner, Bake, Brunch, Eggs/Dairy, Side
https://www.foodnetwork.ca/recipe/cast-iron-skillet-cornbread/17080/
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