Sorghum Cornbread Recipes

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SKILLET CORNBREAD WITH SORGHUM BUTTER BY CARLA HALL RECIPE BY TASTY

My granny was a wonderful cook and would always make cornbread for Sunday suppers when we would visit her. She would wait until we arrived before starting on the dish, so every time I see the batter bubble, roll up the sides, and then hear that crackle and sizzle, I get nostalgic. Almost everything is sweeter in the South-the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.

Provided by Tasty

Categories     Sides

Yield 8 servings

Number Of Ingredients 12



Skillet Cornbread With Sorghum Butter by Carla Hall Recipe by Tasty image

Steps:

  • Preheat the oven to 425ºF (220°C). Heat a 12-inch (30 cm) cast iron skillet in the oven until very hot.
  • Make the creamed corn: In a food processor, combine the corn and heavy cream and pulse until coarsely blended.
  • Make the cornbread: In a medium bowl, combine the cornmeal, baking powder, and salt.
  • In a small bowl, whisk together the eggs, sour cream, creamed corn, and ½ cup (120 ml) oil.
  • Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour in the batter and smooth the top. The batter will begin sizzling right away.
  • Bake the cornbread until golden and a cake tester inserted in the center comes out clean, 22-25 minutes.
  • Make the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum syrup and salt until fully incorporated.
  • Serve the cornbread hot or warm with the sorghum butter alongside.
  • Enjoy!

Nutrition Facts : Calories 415 calories, Carbohydrate 26 grams, Fat 33 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams

¾ cup corn, fresh or frozen and thawed
½ cup heavy cream
2 cups stone ground yellow cornmeal
4 teaspoons baking powder, aluminum-free
1 teaspoon kosher salt
3 large egg
1 cup sour cream
½ cup canola oil, or other neutral oil
4 tablespoons unsalted butter, room temperature
1 teaspoon sorghum syrup
1 pinch kosher salt
12 inch cast iron skillet, (30 cm)

DELICIOUS SOUTHERN CORNBREAD

Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe.

Provided by Mason Morton

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 30m

Yield 8

Number Of Ingredients 6



Delicious Southern Cornbread image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
  • In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
  • Bake in preheated oven for 22 minutes, or until firm. Serve hot.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.6 g, Cholesterol 24.2 mg, Fat 6.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 378 mg, Sugar 3.3 g

3 tablespoons vegetable oil
1 cup self-rising cornmeal
¾ cup buttermilk
1 egg
1 tablespoon honey
1 tablespoon self-rising cornmeal

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