Sorghum Butter Recipe 445 Food

SKILLET CORNBREAD WITH SORGHUM BUTTER BY CARLA HALL RECIPE BY TASTY

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

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

Ingredients

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)

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

SORGHUM BUTTER

Sorghum Butter image

Time 35m

Yield Makes about 3/4 cup

Number Of Ingredients 2

Ingredients

1 stick (1/2 cup) unsalted butter, softened to room temperature
1/4 cup sorghum* or honey

Steps:

Stir together butter and sorghum in a small bowl until combined well.

AUNT ROSE'S SORGHUM CAKE

Aunt Rose's Sorghum Cake image

On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe. I tried to make this cake where we were staying, without my reading glasses, and accidentally used self-rising flour. Boy oh boy, did it rise! It dripped on the bottom of the oven made lots of smoke. Security men with fire extinguishers came running into our unit since we had thrown open the windows. We had a good laugh, but they just couldn't understand why I would want to bake a cake while on vacation. I just had purchased some locally made sorghum and this recipe jumped out at me since it used sorghum and did not need to be frosted. When made properly, this cake turned out fragrant, moist and delicious. Give it a try... but use all-purpose flour ;)

Provided by Kats Mom

Categories Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sugar
1/2 cup butter, softened
1/2 cup sorghum molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1 cup water, boiling

Steps:

Preheat oven to 325 degrees.
Grease a 9" x 9" baking pan.
Cream the sugar and butter together.
Add sorghum and mix.
Sift together flour, baking soda and cinnamon in another bowl.
Stir dry ingredients into the creamed mixture.
Stir the boiling water into the batter; it will foam up.
Bake about 45 minutes or until it springs back after being pressed lightly.

Nutrition Facts : Calories 257.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 266.2, Carbohydrate 44.9, Fiber 0.7, Sugar 27, Protein 2.5