Castle Farm’s Blueberry Cornbread with Sorghum Butter - Kentucky Living

Ingredients

• Cornbread Batter
• 1 ¾ C Weisenberger Mills cornmeal
• 1 egg
• 1 ½ C buttermilk
• ½ C fresh blueberries, roughly chopped
• ¼ C sugar
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• Sorghum Butter
• ½ C salted butter, softened to room temperature
• ¼ C sorghum syrup (maple can be substituted)