Guinea Corn Bread
Servings: 9 squares
Ingredients
Roasted Sorghum Flour
- 2 cups Sorghum/Guinea Corn
Guinea Corn Batter
- 1 1/3 cup soy milk
- 2/3 cup yogurt 80g
- 1/4 cup apple sauce 50g
- 2/3 cup of oil
- 2/3 cup of sugar 140g
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 1/2 cup of sorghum flour 210g
- 1 1/2 cup of all purpose flour 180g 1.5cups
- 1/2 tsp salt
Instructions
Roasting Sorghum
- Spread the sorghum on a baking tray and bake at 370°F for 10-15 mins or until dark brown.
- Let the sorghum cool down completely then blend in a high speed blender till you get a powder
- Store in an airtight container
The Cornbread
- Preheat the oven to 350°F
- Measure out all the dry ingredients
- Add in all the wet ingredients
- Mix well
- Place in a cast iron or square loaf pan
- Bake at 350°F for 40 mins or till a toothpick comes out clean