OK, I KNOW THAT SOUNDS LIKE A WEIRD NAME, BUT DON'T FREAK OUT, IT TASTES A LOT LIKE CORNBREAD.
1 CUP SORGHUM FLOUR
1 CUP GREEK YOGURT
1 EGG
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/4 CUP OLIVE OIL
MIX JUST AS YOU WOULD CORNBREAD. THE EGG IS OPTIONAL IF YOU ARE ALLERGIC TO EGGS. I PREFER TO BAKE IT IN A CAST IRON SKILLET AT 425 DEGREES. I'VE ALSO BAKED IT IN A REGULAR CAKE PAN AT 400.
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