4 cups of flour
1/2 cup cornmeal + extra for sprinkling
2 sticks of cold butter, cut into pieces
1/4 tsp salt
2 TBS Pure Cane Sorghum
2 cups of buttermilk
1 cup of milk
Heat oven to 425. With a fork, mash together butter, flour, and cornmeal. Stir in buttermilk, milk, sorghum, and salt. On a floured surface, roll out dough and cut out biscuits. Bake the biscuits for 15-18 minutes, and drizzle sorghum over them while they are still hot. Enjoy!
Cornbread Topped with Sorghum Syrup
Sorghum syrup is a delicious and natural sweetener that has been enjoyed for generations. It is made from the juice of the sorghum plant, which is boiled down until it thickens into a syrupy consistency. This syrup is a popular topping for cornbread, a staple food in the Southern United States.
Here’s a tip — Once the cornbread is done, drizzle a generous amount of sorghum syrup over the top. The syrup will seep into the warm bread, creating a delicious and sweet treat that is perfect for breakfast, brunch, or as a dessert.
Sorghum syrup is not only delicious, but it is also a healthy alternative to processed sugars. It is rich in antioxidants and minerals such as iron, calcium, and potassium. So, the next time you are looking for a sweet and satisfying treat, try topping your cornbread with sorghum syrup for a delicious and healthy snack.