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Reviewed cast-iron skillet cornbread
Wednesday, Jun 4, 2014 on FoodNetwork.com
“Loved the cornbread. I was skeptical about using the applesauce, almond milk, sorghum & coconut oil, but it works. I can convert this to gluten free/dairy free by switching the flour to a gluten free flour blend. Thank you for sharing. ”
"I made this for my friends and they all loved it. It wasn't overly sweet or too heavy.
Easy to make and the results were pictures perfect.
I did as you suggested and baked it for 20 minutes with half of the grapes incorporated in the batter, then pulled it out and placed the remainder of the grapes on top and baked it for another 25 minutes.