This Sorghum Cornbread is a wonderful addition to any meal! We love to top it with butter and extra sorghum for a real treat!
If you love this recipe, you will also love our delicious Pumpkin Cornbread. It’s a wonderful Fall treat and goes great with chili!
❤️WHY WE LOVE THIS RECIPE
If you have followed our site for any amount of time you know we are huge sorghum fans. When Leigh and I were little we grew up in a community that had a wonderful fall festival and they made sorghum at the festival. It always smelled so good! This cornbread is delicious with butter and a cup of coffee.
🍴KEY INGREDIENTS
- Self-rising cornmeal
- All-purpose flour
- Ground cinnamon
- Ground ginger
- Salt
- Ground cloves
- Ground nutmeg
- Brown sugar
- Buttermilk
- Eggs
- Vanilla extract
- Sorghum syrup
- Butter
🍽️HOW TO MAKE
The hardest part about this recipe is organizing your ingredients. I always like to get everything out and measured correctly before I start.
COOKING STEPS
Step 1
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.
Step 2
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.
⭐TIP
This recipe calls for buttermilk and many people will ask if you can use a buttermilk substitute. You can but it will change the fat content of the cornbread. The buttermilk adds fat which is what makes the cornbread delicious.
You can also use a 2 quart baking pan, but be sure and check on how quickly it is cooking and you would need to spray the pan instead of melting the butter in it.
SERVE THIS WITH
OTHER CORNBREAD RECIPES
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.
- 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
-
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.
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