Damaris Phillips’ Cast-Iron Skillet Cornbread Recipe

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I think we’d all agree that few things pair better with a hot bowl of chili or stew than a fresh batch of cornbread! While the rest of us have been making cornbread in our regular ol’ baking dishes, Damaris Phillips has been one-upping us by making hers in a cast-iron skillet. In fact, she claims she didn’t even know people made corn bread in anything other than a cast iron.

Cast-Iron Skillet Cornbread Recipe:


  • 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
  • 1 large egg, at room temperature
Directions: Preheat the oven to 375 degrees. Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet, and put the skillet in the oven and allow it to heat for about 6 to 8 minutes. Combine the cornmeal, flour, baking powder and salt in a large bowl and, in a different bowl, combine the almond milk, applesauce, sorghum, egg and the remaining 2 tablespoons coconut oil. Make a hole in the center of the dry ingredients, pour in the wet ingredients, and 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, about 25 minutes.