Gluten Free Sorghum Cornbread
This cornbread recipe is slightly sweet and has great flavor from both the sorghum and the cornmeal.
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
These nutrition facts will vary based on the type of milk/buttermilk and butter used in your recipe.
Nutrition
Serving: 1sliceCalories: 286kcalCarbohydrates: 29.6gProtein: 6gFat: 14gSugar: 7g
Tried this recipe?Let us know how it was!