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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Skillet Cornbread Recipe

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This recipe for Skillet Cornbread is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T coconut oil , melted
1 c yellow cornmeal
1 c all purpose flour
1 T baking powder
1 tsp Kosher salt
1 c almond milk or regular milk, at room temperature
1/4 c applesauce at room temperature
1/4 c sorghum syrup or molasses
1 lg egg at room temperature
Directions:
Directions:
1. Preheat oven to 375º. Add 1 T coconut oli to an 8 inch cast iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
2. Combine the cornmeal, flour, baking powder, and salt in a large bowl with a whisk. In a medium bowl, combine the almond milk, applesauce, sorghum syrup, egg and the remaining 2 T oil Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold to combine.
3. Carefully remove the hot skillet from the oven and pour in the batter. Return the skillet to the oven and bake until the cornbread is golden with a crisp crust, about 2 minutes.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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