SORGHUM CORNBREAD – The Southern Girl Cooks

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

If you happen to 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

In case you have adopted our website for any period of time you recognize we’re large sorghum followers. When Leigh and I had been little we grew up in a group 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 elements. I at all times wish to get every thing 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 nicely blended. Add eggs and buttermilk plus vanilla extract and sorghum syrup. Stir nicely 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 may however it’ll change the fats content material of the cornbread. The buttermilk provides fats which is what makes the cornbread scrumptious.

You too can use a 2 quart baking pan, however make certain and examine on how shortly it’s cooking and also you would want to spray the pan as a substitute 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 an awesome addition to any chili or crock pot dish. We find it irresistible in the course of the Fall season.

Prep Time 15 minutes minutes

Cook dinner Time 30 minutes minutes

Complete 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 nicely blended. Add eggs and buttermilk plus vanilla extract and sorghum syrup. Stir nicely 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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