Cornbread in a skillet

Ingredients:

• 3 tbsp coconut oil, melted
• 1 cup yellow cornmeal
• 1 cup premium flour
• 1 tbsp baking powder
• 1 teaspoon coarse salt
• 1 cup almond or cow's milk, room temperature
• 1/4 cup applesauce, room temperature
• 1/4 cup sorghum syrup or molasses
• 1 large egg, room temperature

Preparation:

1. Preheat oven to 190°C. Add 1 tablespoon of coconut oil to an 8-inch cast iron skillet. Place the skillet in the oven and let it preheat for 6-8 minutes.
2. In a large bowl, whisk together the cornmeal, wheat flour, baking powder, and salt. In a medium bowl, combine the almond milk, applesauce, sorghum syrup, egg, and the remaining 2 tablespoons coconut oil. Make a well in the center of the flour mixture and pour in the liquid mixture. Knead the dough.
3. Carefully remove the hot cast iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until the cornbread is golden brown and crispy, about 25 minutes. Serve sliced ​​and topped with chicken in batter.