Castle Farm’s Blueberry Cornbread with Sorghum Butter
Submitted by Castle Farm Ingredients - Cornbread Batter - 1 ¾ C Weisenberger Mills cornmeal - 1 egg - 1 ½ C buttermilk - ½ C fresh blueberries, roughly chopped
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kentuckyliving.com.
Cooking tools:
- Baking pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
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)
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