Sorghum Butter Recipe 445 Food
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
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
Time 35m
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Stir together butter and sorghum in a small bowl until combined well.
AUNT ROSE'S SORGHUM CAKE
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
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
SORGHUM BUTTER RECIPE - (4.4/5)
Provided by LRay
Number Of Ingredients 2
Steps:
- STir together 1 cup butter, softened and 1/2 cup sorghum syrup in a small bowl until blended. Serve immediately, or cover and chill up to 1 month.
YAMS WITH SPICED SORGHUM BUTTER
If you can't find sorghum syrup, a combination of honey and molasses works nicely.
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
- Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour.
- Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
- *Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores or by mail order; call Brownville Mills at 800-305-7990
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