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Home » Gluten Free » Sorghum Cornbread (Gluten Free)

Sorghum Cornbread (Gluten Free)

July 2, 2018 By Katie Moseman 6 Comments

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Delicious gluten free sorghum cornbread from an original family recipe. Made with real buttermilk for authentic Southern flavor!

This post was sponsored by Bob’s Red Mill.  All opinions are my own.

Stack of gluten free sorghum cornbread pieces on a plate

Sorghum Cornbread

Cornbread is a natural fit for making gluten free.  Cornbread batter doesn’t need to be stretchy, like pizza or pastry dough, so it doesn’t require the stretchy properties of gluten.  Most bakers are just accustomed to making it with wheat flour because they haven’t tried anything else yet.

This Southern style gluten free cornbread is made with cornmeal and sorghum flour.  As crops, sorghum and corn are naturally gluten free; however, like any ingredient, they can be cross- contaminated with wheat or other gluten-containing grains while being processed and packaged.  That’s why it’s important to make sure your sorghum flour and cornmeal are gluten free.

I use Bob’s Red Mill Gluten Free Medium Cornmeal and Gluten Free Sorghum Flour because they are gluten free and because they produce consistent baking and cooking results.  The medium grind cornmeal adds a slightly rustic crunch, and the sorghum flour makes the cornbread a deep gold color.  I also use the sorghum flour to make my favorite pancakes!

Bag of Bob's Red Mill Gluten Free Cornmeal Bag of Bob's Red Mill Gluten Free Sorghum Flour

Speaking of ingredients, I’ve used whole fat and low fat buttermilk successfully in this sorghum cornbread recipe; either one works equally well, so feel free to use what you have on hand or what’s available in your grocery store.

While you’re checking your pantry for ingredients, think about when you bought your baking soda and baking powder.  If you can’t remember when you bought it, throw it out and buy some that’s fresh.  The reaction between the baking soda, baking powder, and acid (in this case, buttermilk) is crucial to produce the right texture, and without it, your baked goods will literally fall flat.

Stack of gluten free cornbread showing the crust around the edges

When you have your ingredients and are ready to begin, make sure you start preheating the oven right away.  A well-heated oven works in concert with fresh baking soda and baking powder to produce a nice, fast “spring,” in which the batter puffs up quickly and evenly with air after you place the pan in the oven.  That means fluffy, tender cornbread for you!

If you enjoy this gluten free sorghum cornbread recipe, be sure to try out these other gluten free recipes:

  • Gluten Free Shortbread
  • Gluten Free Soft Baked Breakfast Cookies
  • Gluten Free Apple Crisp

Check out Bob’s Red Mill products for all your gluten free baking needs.

Gluten Free Cornbread Ingredients including cornmeal and sorghum flour

Stack of gluten free cornbread pieces on a plate
5 from 3 votes
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Sorghum Cornbread

Delicious gluten free sorghum cornbread from an original family recipe. Made with real buttermilk for authentic Southern flavor!

Course Bread
Cuisine American, Gluten Free, Southern
Keyword bbq, breads, country, fall, rustic, southern, thanksgiving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 servings
Calories 259 kcal
Author Katie Moseman

Ingredients

  • 1/2 cup unsalted butter melted and slightly cooled, plus a little extra for buttering the pan
  • 1 cup gluten free cornmeal
  • 1 cup gluten free sorghum flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 1 cup buttermilk

Instructions

  1. Preheat the oven to 425 F.  Prepare an 8-inch square pan by lightly buttering the inside of the pan.

  2. Combine the cornmeal, sorghum flour, sugar, salt, baking powder, and baking soda in a large mixing bowl.  Whisk together to a make a uniformly distributed mixture of the dry ingredients.  Make a well in the middle of the mixture.

  3. In a second bowl, beat the eggs with the buttermilk.  Pour the liquid mixture into the dry mixture, then drizzle the melted butter over the liquid.  Gently mix with a large spoon until just combined; don't over-mix.  The batter will be thick and fluffy.

  4. Scrape the batter into the prepared pan and smooth out the top evenly with a knife or the back of a spoon.  Place in the oven immediately and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool slightly and serve warm, or let cool completely then cover airtight to store.

Nutrition Facts
Sorghum Cornbread
Amount Per Serving
Calories 259 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 66mg22%
Sodium 235mg10%
Potassium 215mg6%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Vitamin A 410IU8%
Calcium 70mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Sorghum Cornbread (Gluten Free)
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Comments

  1. HR

    November 18, 2018 at 12:03 pm

    Thank you for a gluten free recipe that does not use rice flour. Can you suggest a substitute for the buttermilk for a dairy free version?

    Reply
    • Katie Moseman

      November 18, 2018 at 8:17 pm

      You’re welcome! As for a dairy-free buttermilk alternative, you might try using a plant-based milk to make your own buttermilk. I’ve seen several recipes for vegan buttermilk, but I haven’t tried them. They typically involve adding an acid, like vinegar, to non-dairy milk.

      Reply
  2. Peggy O’Connell

    November 28, 2019 at 2:40 am

    I made this delicious cornbread recipe tonight so I could enhance my gluten-free stuffing recipe. This cornbread was so easy to make and ever so delicious! Because I do not consume dairy, I simply substituted coconut milk that I buy in the refrigerated section of my grocery store, and I added a little apple cider vinegar to it. I baked this cornbread in a cast iron skillet, and it worked out nicely. Thanks for sharing this family recipe!!!

    Reply
    • Katie Moseman

      November 28, 2019 at 6:10 pm

      I’m so glad it worked out with the substitutions! I’ll have to try a dairy-free version myself sometime. 🙂 Thank you for the nice comment!

      Reply
  3. Joy W.

    February 21, 2021 at 10:19 am

    5 stars
    Great recipe! I recommend adding 1/4-1/2tsp of xanthan gum if you have it. It just helps it be a little less crumbly.

    Reply
  4. SC

    December 15, 2022 at 6:31 pm

    5 stars
    Great recipe for gluten-free diets. Thank you. My changes: as suggested above, I used coconut oil (butter flavored), 1 T. apple cider vinegar to 1 c. whole milk, added 1 T. vanilla and increased the sugar to about 1/3 c. Bake time was the full 20 minutes. Next time I will dry xanthan gum because it is a wee bit crumbly but delicious.

    Reply

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