Are you ready to elevate your cornbread game with a delightful twist? This Sorghum Cornbread Gluten Free recipe is not only a scrumptious alternative for those avoiding gluten, but it also packs a wholesome flavor that will have everyone asking for seconds! With its golden crust and tender, moist interior, this cornbread is the perfect companion for soups, stews, or even enjoyed on its own with a pat of butter. Ready to impress your friends and family with a dish that’s both easy to make and irresistibly delicious? Let’s dive into the world of gluten-free baking and discover how to whip up this tasty treat in just 40 minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup sorghum flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 425°F (218°C). Grease a 9-inch cast iron skillet or 8x8 inch baking pan with additional vegetable oil or butter.
- In a large mixing bowl, combine the sorghum flour, cornmeal, baking powder, salt, and sugar. Whisk the dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, beat the eggs thoroughly. Add milk and vegetable oil to the eggs, whisking until completely combined and smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; some small lumps are acceptable.
- Transfer the batter to the prepared skillet or baking pan, spreading it evenly with a spatula. If using a cast iron skillet, place it in the oven for 1-2 minutes to heat the oil before adding the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes. Slice into 8 equal pieces and serve warm with butter or honey.
Tips
- Use Fresh Ingredients: Make sure your baking powder is fresh for the best rise and texture. Old baking powder can lead to dense cornbread.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. A few small lumps are perfectly fine and will help keep your cornbread light and fluffy.
- Preheat Your Pan: If using a cast iron skillet, preheat it in the oven for a few minutes before adding the batter. This will help create a beautiful crust.
- Experiment with Add-ins: Feel free to customize your cornbread by adding ingredients like jalapeños, corn kernels, or cheese for extra flavor and texture.
- Serve Warm: For the best experience, serve your cornbread warm from the oven, accompanied by butter or honey for a delightful finish.
- Store Properly: If you have leftovers, store them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 45mg
