SORGHUM CORNBREAD – The Southern Girl Cooks

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

For those who 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

If in case you have adopted our web site for any period of time you understand we’re enormous sorghum followers. When Leigh and I had been little we grew up in a neighborhood that had an exquisite fall pageant and so they made sorghum on the pageant. 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 elements. I all the time prefer to get every little 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 combined. 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’ll be able to however it is going to change the fats content material of the cornbread. The buttermilk provides fats which is what makes the cornbread scrumptious.

You can even use a 2 quart baking pan, however ensure and verify 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 important addition to any chili or crock pot dish. We like it in the course of the Fall season.

Prep Time 15 minutes minutes

Prepare 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 nicely combined. 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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