Delicious gluten free sorghum cornbread from an original family recipe. Made with real buttermilk for authentic Southern flavor!
Preheat the oven to 425 F. Prepare an 8-inch square pan by lightly buttering the inside of the pan.
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.
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.
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.