This Sorghum Cornbread is an excellent addition to any meal! We like to prime it with butter and additional sorghum for an actual deal with!
In the event you love this recipe, additionally, you will love our scrumptious Pumpkin Cornbread. It’s an exquisite Fall deal with and goes nice with chili!
❤️WHY WE LOVE THIS RECIPE
You probably have adopted our website for any period of time you understand we’re large sorghum followers. When Leigh and I had been little we grew up in a neighborhood that had an exquisite fall pageant they usually made sorghum on the pageant. It at all times smelled so good! This cornbread is scrumptious with butter and a cup of espresso.
🍴KEY INGREDIENTS
- Self-rising cornmeal
- All-purpose flour
- Floor cinnamon
- Floor ginger
- Salt
- Floor cloves
- Floor nutmeg
- Brown sugar
- Buttermilk
- Eggs
- Vanilla extract
- Sorghum syrup
- Butter
🍽️HOW TO MAKE
The toughest half about this recipe is organizing your elements. I at all times wish to get every little thing out and measured accurately earlier than I begin.
COOKING STEPS
Step 1
Whisk collectively the cornmeal, flour, cinnamon, ginger, salt, floor cloves, floor nutmeg and sugar till properly blended. Add eggs and buttermilk plus vanilla extract and sorghum syrup. Stir properly with a spoon.
Step 2
Spray a ten inch iron skillet with cooking spray. Add the butter and put skillet into preheated 425 diploma oven till butter melts. Add the cornbread combine and bake on the identical 425 diploma temperature 25 to half-hour.
⭐TIP
This recipe requires buttermilk and many individuals will ask if you should use a buttermilk substitute. You possibly can however it’s going to change the fats content material of the cornbread. The buttermilk provides fats which is what makes the cornbread scrumptious.
It’s also possible to use a 2 quart baking pan, however make sure and test on how shortly it’s cooking and also you would want to spray the pan as an alternative of melting the butter in it.
SERVE THIS WITH
OTHER CORNBREAD RECIPES
Sorghum Cornbread
This Sorghum Cornbread is made in a skillet and an excellent addition to any chili or crock pot dish. We find it irresistible throughout the Fall season.
- 2 cups self-rising cornmeal
- 1/3 cup all-purpose flour
- 1/2 teaspoon floor cinnamon
- 1/2 teaspoon floor ginger
- 1/4 teaspoon salt
- 1/4 teaspoon floor cloves
- 1/4 teaspoon floor nutmeg
- 1/4 cup brown sugar
- 1 1/4 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup sorghum syrup
- 1/4 cup butter or 4 tablespoons
-
Whisk collectively the cornmeal, flour, cinnamon, ginger, salt, floor cloves, floor nutmeg and sugar till properly blended. Add eggs and buttermilk plus vanilla extract and sorghum syrup. Stir properly with a spoon.
-
Spray a ten inch iron skillet with cooking spray. Add the butter and put skillet into preheated 425 diploma oven till butter melts. Add the cornbread combine and bake on the identical 425 diploma temperature 25 to half-hour.
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