SORGHUM CORNBREAD – The Southern Woman Cooks

This Sorghum Cornbread is a superb addition to any meal! We like to high it with butter and additional sorghum for an actual deal with!

Should 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

When you’ve got adopted our web site for any period of time you understand we’re enormous sorghum followers. When Leigh and I have been little we grew up in a neighborhood that had an exquisite fall competition they usually made sorghum on the competition. 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 substances. I at all times wish to get the whole lot out and measured appropriately earlier than I begin.

COOKING STEPS

Step 1
Whisk collectively the cornmeal, flour, cinnamon, ginger, salt, floor cloves, floor nutmeg and sugar till effectively blended. Add eggs and buttermilk plus vanilla extract and sorghum syrup. Stir effectively 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 can change the fats content material of the cornbread. The buttermilk provides fats which is what makes the cornbread scrumptious.

You may also use a 2 quart baking pan, however be certain and examine on how rapidly it’s cooking and also you would wish to spray the pan as an alternative of melting the butter in it. 

SERVE THIS WITH

OTHER CORNBREAD RECIPES

Sorghum Cornbread

Anne Walkup

This Sorghum Cornbread is made in a skillet and a fantastic addition to any chili or crock pot dish. We adore it throughout the Fall season.

Prep Time 15 minutes minutes

Cook dinner Time 30 minutes minutes

Whole Time 45 minutes minutes

Course bread

Delicacies American

• 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 effectively blended. Add eggs and buttermilk plus vanilla extract and sorghum syrup. Stir effectively 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.

Key phrase Sorghum Cornbread

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