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!
When you love this recipe, additionally, you will love our scrumptious Pumpkin Cornbread. It’s a beautiful Fall deal with and goes nice with chili!
❤️WHY WE LOVE THIS RECIPE
In case you have adopted our web site for any period of time you already know we’re enormous sorghum followers. When Leigh and I have been little we grew up in a neighborhood that had a beautiful fall competition they usually made sorghum on the competition. It all the time 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 all the time prefer 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 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 similar 425 diploma temperature 25 to half-hour.
⭐TIP
This recipe requires buttermilk and many individuals will ask if you should utilize a buttermilk substitute. You’ll be able to however it can 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 verify on how rapidly it’s cooking and also you would wish to spray the pan as a substitute of melting the butter in it.
SERVE THIS WITH
OTHER CORNBREAD RECIPES
Sorghum Cornbread
This Sorghum Cornbread is made in a skillet and an amazing addition to any chili or crock pot dish. We like it 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 similar 425 diploma temperature 25 to half-hour.
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