Gluten Free Sorghum Cornbread

This cornbread recipe is slightly sweet and has great flavor from both the
sorghum and the cornmeal.

Servings: 8 slices

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Bread

American

Gluten Free quick bread easy cornbread

🧂 Ingredients

1 Preheat oven to 425℉.
2 The first thing you want to do is mill all of your grains.

If you are using flours, you will weigh those out at this time.
3 If you are making your own buttermilk- Add 1 scant cup (just shy of a cup) of
milk to your measuring cup. Pour in 1 Tbsp lemon juice or vinegar. Allow this to
sit while you are gathering additional ingredients. It will become chunky in
5-10 minutes and will be ready to use.
4 Add to a bowl: corn meal (5 oz), sorghum flour(5 oz), baking powder(6 grams),
baking soda(3 grams), salt(3 grams) and coconut sugar(1.55 oz). Whisk until
combined.
5 In your cast iron skillet, melt your butter, 1/2 cup (1 stick). This will coat
your pan as well as provide the butter needed for the recipe. If you are using a
glass dish, place it in the oven with the butter in it and then remove once
melted.
6 To your dry ingredients, add 2 eggs and 1 cup buttermilk. Whisk until combined.
7 Pour the melted butter over the batter and whisk just until combined.

Pour the batter back into cast iron pan that you melted the butter in.

Bake at 425 for 15 minutes or until a toothpick inserted comes out clean!
8 Store your cornbread in an airtight container in the refrigerator for 3 days or
freezer for 3 months.