1
Adjust the oven rack to the middle position and pre-heat to 450°F. Place a cast-iron skillet on the rack, and allow it to heat for 10min after the oven has come to temperature.
2
-
1⅓
cups
sorghum flower
-
1¼
cups
sour cream
-
¾
cups
cornmeal
-
½
cup
milk, whole
-
½
cup
maple syrup
Whisk the sorghum flower, cornmeal, sour cream, milk, and maply syrup together in a bowl to form a thick batter.
3
Add the oil to the skillet and continue to heat until just smoking (about 5min).
4
-
4
tbsp
butter, unsalted
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¾
tsp
salt
-
¼
tsp
xanthan gum
-
2
eggs, large
Remove the skillet from the oven and add the butter. Once melted, pour the butter and oil mixture into the bowl containing the batter. Whisk in the butter mixture with the remaining dry ingredients, and finally add the eggs and combine with the rest.
5
Immediately pour the batter into the skillet and return it to the oven. Bake until the top turns golden and begins to crack, and a toothpick inserted into the center comes out clean (about 20–25 min).
6
Once fully cooked, remove the skillet from the oven and allow to cool for about 5 min. Then, gently remove the bread from the skillet and allow to cool for a further 20 min on a wire rack.