Castle Farm’s Blueberry Cornbread with Sorghum Butter
Submitted by Castle Farm
- 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)
Preheat oven to 325°.
Mix sorghum and salted butter until well combined. Set aside.
Mix all cornbread ingredients in bowl just until dry ingredients become incorporated. Allow batter to rest 5–10 minutes.
Coat 9×13-inch baking pan with butter and pour in batter. Bake until golden brown and cooked through (10–12 minutes).
To serve, dust with powdered sugar, fresh blueberries and large dollop of sorghum butter.