I created this recipe for sorghum cornbread because I wanted a traditional-style cornbread but that was a little sweet, sweetened with sorghum that we make here on the farm! The first time I served it, my Dad asked me for the recipe three times!
2 1/4 C good local cornmeal
1 C buttermilk (or combo of milk and plain yogurt)
1/2- 3/4 C sorghum
6 T melted butter
2 t. baking powder
2 t. salt
Grease a square 9x9 inch glass baking dish. Preheat oven to 400. Toast cornmeal in an iron skillet on the stove until it starts to smell faintly like popcorn and begin to brown. Take off heat and set aside (if you set it aside in the pan, stir occasionally as it cools so the pan doesn't burn the cornmeal on the bottom).
Mix together eggs, buttermilk, sorghum, melted butter, baking powder and salt. Mix in toasted cornmeal, pour into prepared glass baking dish. (Alternately, you can pour the liquid straight into the cast iron pan with the cornmeal and mix and bake in the pan).
Place baking dish in preheated oven. Bake for about 20 minutes. let cool before trying to take it out of the pan, or just serve warm from the pan.