Skillet Cornbread: Dangerously Delicious

First off, I’d like to apologize for the quality of these photos. I really need to invest in better lighting in my kitchen, but money is pretty tight at present. Also, I took these photos on a digital camera as opposed to my cell phone, and sadly, I think they came out worse! Second, I’d like to apologize for supplying you with this recipe, because it’s so good, I ate extra servings of it. *sigh* 🙂

So, I found this recipe on Pinterest, which is THE BEST place for wasting hours upon hours looking at beautiful photos of delicious food. The original recipe called for coconut oil and sorghum syrup, neither of which I keep in the house (I don’t even know where to BUY sorghum syrup, but I’m guessing I could probably find it at Whole Foods), so I just substituted vegetable oil, melted butter and honey. Feel free to follow the original recipe if you so desire!

Skillet Cornbread

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons melted butter
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon Kosher salt
• 1 cup coconut milk at room temperature
• 1/4 cup applesauce, at room temperature
• 1/4 cup honey
• 1 large egg, at room temperature

Flour, cornmeal, baking powder, kosher salt, egg, honey.

Melted butter and applesauce.

Combine the dry!

Combine the wet!

Pour wet into dry…

…and stir…

…until just combined.

Remove heated skillet from the oven.

Pour in the batter.

Smooth out and return to the oven.

It’s probably a good idea to let it cool a few minutes before cutting! (Don’t be impatient like me!)

Directions

1. Preheat the oven to 375 degrees F.
2. Add the vegetable oil to a 10-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 coconut milk, applesauce, honey, egg and the remaining 2 tablespoons butter. 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, 20 minutes.

   Serving Size: Makes 8 servings at about 200 calories apiece (and I ate two pieces at a time it was so good *double sigh*)

Notes: Be patient when heating the skillet in the oven. I don’t think I let mine get hot enough, and the bottom wasn’t as crispy as I expected. Also, allow the cornbread to cool for a few minutes before you cut it, or it will stick to your knife and crumble. Lastly, try to restrain yourself, this is REALLY GOOD cornbread, slightly sweet and very moist!