This recipe for gluten free sorghum cornbread is to die for! I have used a burgundy, black and white sorghum for this gluten free sorghum cornbread recipe. The main differences are in the color, but you may also notice subtle flavor differences. This high antioxidant, high fiber gluten free grain, is an incredible addition to gluten free sorghum cornbread. The nutritional content includes: protein, iron, Vitamin B6, niacin, magnesium and phosphorus. The average Sorghum variety packs 10 grams of protein per half cup serving. For more information regarding the versatility and nutrition of Sorghum, visit the Sorghum Checkoff.
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You will want to use a “dent” corn when making cornmeal. This I order from Azure Standard, but you can find it on Amazon as well
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
I love to make this recipe (just the dry ingredients) and freeze it for a quick week night cornbread. I pull it from the freezer and let it come to room temperature and then add all of my liquids and bake!
Table of Contents
9 simple ingredients!
-Cornmeal-I mill my own dent corn
-Sorghum Flour-mill any type of Sorghum you like, or you can buy the flour
–Salt
LIQUID ADD-INS
-Eggs
-Buttermilk-you can use milk or make buttermilk by adding lemon juice or vinegar to regular milk
-Butter
You can use this recipe as a base for all of the fun “cowboy cornbreads” as well as adding cheese, bacon, green chiles or any other add-ins!
Equipment needed
I have all of the equipment I use in my kitchen in my shop!
-Grain Mill-I also use my Vitamix blender if I am baking for someone with Celiac and do not use my grain mill due to the cross contamination of the wheat.
-Digital Scale
-Bowl
-Whisk
When you bake gluten free sorghum cornbread, the aroma will fill your kitchen!
Remember, gluten free sorghum cornbread is a versatile recipe that you can customize!
-Liquid measuring cup
-Cast iron skillet-you can use an 8″x8″ glass dish if you do not have a cast iron pan, but I do prefer it
For a gluten free twist, gluten free sorghum cornbread is a hearty addition to your dinner table.
Let’s Bake!
Preheat oven to 425 degrees F.
The first thing you want to do to make gluten free sorghum cornbread, is mill all of your grains. If you are using flours, you will weigh those out at this time.
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.
Enjoy making gluten free sorghum cornbread for your family!
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.
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.
Try adding honey or maple syrup on top of your gluten free sorghum cornbread for a sweet twist!
To your dry ingredients, add 2 eggs and 1 cup buttermilk. Whisk until combined.
For those looking for a delightful gluten free option, gluten free sorghum cornbread is a perfect choice!
Pour the melted butter over the batter and whisk just until combined.
Enjoying gluten free sorghum cornbread can elevate any meal!
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!
Gluten free sorghum cornbread can be served warm or at room temperature.
Gluten Free Sorghum Cornbread
Equipment
- 1 Whisk
- 1 cast iron skillets 8" pan or you can use an 8"x8" square glass baking dish
Ingredients
Dry ingredients can be pre prepared and stored in the freezer
- 5 oz cornmeal
- 5 oz sorghum
- 1.55 oz coconut sugar
- 3 grams Redmond's Real Salt
- 3 grams baking soda
- 6 grams baking powder
Liquid ingredents
- 2 eggs
- 1 cup buttermilk
- 1/2 cup butter 1 stick
Instructions
- Preheat oven to 425℉.
- 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.
- 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.
- 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.
- 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.
- To your dry ingredients, add 2 eggs and 1 cup buttermilk. Whisk until combined.
- 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!
- Store your cornbread in an airtight container in the refrigerator for 3 days or freezer for 3 months.
Notes
Nutrition
This gluten free sorghum cornbread is not only tasty, but also healthy!
Lastly, gluten free sorghum cornbread is sure to impress your guests!
THANK YOU!
Thank you so much for trying this recipe, I hope you love this Gluten Free Sorghum Cornbread as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Gluten free sorghum cornbread pairs well with soups and salads.
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.
Gluten Free Sorghum Cornbread - Bailey Basics
This gluten free sorghum cornbread is slightly sweet and a delicious variation of a classic. Great with chili or by itself topped with butter
Recipe Ingredients: