Damaris Phillips’ Cast-Iron Skillet Cornbread Recipe


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.

Colleen Matthews
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.

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