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5 from 1 vote

Sorghum Cornbread

This Sorghum Cornbread is made in a skillet and a great addition to any chili or crock pot dish. We love it during the Fall season.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: bread
Cuisine: American
Keyword: Sorghum Cornbread
Servings: 8 servings
Author: Anne Walkup

Ingredients

  • 2 cups self-rising cornmeal
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground 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

Instructions

  • Whisk together the cornmeal, flour, cinnamon, ginger, salt, ground cloves, ground nutmeg and sugar until well mixed. Add eggs and buttermilk plus vanilla extract and sorghum syrup. Stir well with a spoon.
  • Spray a 10 inch iron skillet with cooking spray. Add the butter and put skillet into preheated 425 degree oven until butter melts. Add the cornbread mix and bake at the same 425 degree temperature 25 to 30 minutes.