Sorghum Butter Recipe 445

SORGHUM BUTTER

Steps:

• Stir together butter and sorghum in a small bowl until combined well.

YAMS WITH SPICED SORGHUM BUTTER

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

SORGHUM BUTTER RECIPE - (4.4/5)

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.

SKILLET CORNBREAD WITH SORGHUM BUTTER BY CARLA HALL RECIPE BY TASTY

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!