Broomcorn Bread

Cornbread is a dish synonymous with American cuisine, but few people realize it’s roots date back thousands of years in the Americas. Starting as a simple bread or cake in the Americas it wasn’t until Europeans introduced wheat and African cooks refined and perfected the dish into what we know as cornbread today.

While cornbread is a hotly contested dish in modern times from sweet to savory and white to yellow corn variations. When sorghum was first introduced from Africa to the United States, it was introduced as Broomcorn and that is where the inspiration starts.

This variation adds a new variation to the cornbread debate, broomcorn bread. A light fluffy and delicious version of the classic cornbread using sorghum meal in place of corn meal and sorghum flour blend in place of traditional wheat flour. The result is a warm, comforting bread that is perfect with your favorite southern dishes, that is sure to make your grandma proud.