Corn bread without yeast in milk

Ingredients:

• 3 tablespoons melted coconut oil
• 1 cup yellow cornmeal
• 1 cup premium flour
• 1 tbsp baking powder
• 1 teaspoon coarse salt
• 1 cup almond milk or regular milk at room temperature
• 1/4 cup applesauce at room temperature
• 1/4 cup sorghum syrup*
• 1 large egg at room temperature

Preparation:

1. Preheat oven to 190°C.
2. Pour 1 tablespoon of coconut oil into a 6-inch cast iron skillet. Place the skillet in the oven and heat for 6–8 minutes.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In another bowl, combine the almond milk, applesauce, sorghum, egg, and the remaining 2 tablespoons coconut oil. Make a well in the center of the flour mixture and pour in the liquid mixture. Stir to combine.
4. Carefully remove the hot cast iron skillet from the oven and pour the batter into it. Return the skillet to the oven and bake until golden brown and crisp, about 25 minutes.
5. Note*
   
   Sorghum cane syrup is made from the sweet juice of the sorghum grain. It's popular as a sweetener in baked goods, adds a rich flavor to jams, and pairs well with winter spices in cookies. It can be found in natural food stores and online.