Cast-Iron Skillet Cornbread

  • prep time5 min
  • total time 40 min
  • serves 8 - 12
Damaris Phillips
Damaris Phillips Southern at Heart

Create rustic cast-iron-baked cornbread using sorghum as a natural sweetener instead of sugar.

32 Ratings
Directions for: Cast-Iron Skillet Cornbread


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

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