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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cast-Iron Skillet Cornbread
Recipe courtesy of Damaris Phillips
Total: 35 min
Active: 10 min
Yield: 8 to 12 servings
Level: Easy
Ingredients
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
Directions
Preheat the oven to 375 degrees F.
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.
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.
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.
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 speciality online retailers.
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#CastIronSkilletCornbread #SouthernatHeart #FoodNetwork
How to Make Damaris' Cast-Iron Skillet Cornbread | Food Network
https://youtu.be/kpd-_e47Ltc
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