Sorghum Bread

Preheat the oven to 375°F (190°C). Grease a 9-inch baking pan or cast iron skillet with oil or butter.

Combine the sorghum flour, salt, and baking soda in a large mixing bowl, stirring together with a whisk or fork to distribute the leavening agent evenly.

Crack the eggs into a separate bowl and beat them lightly until combined. Pour the beaten eggs and buttermilk into the dry ingredients.

Stir the mixture with a wooden spoon or spatula until a thick, smooth batter forms; do not overmix. The batter should be thicker than pancake batter but still pourable.

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Bake in the preheated oven for 22–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let it rest in the pan for 5 minutes before turning out onto a wire rack to cool slightly.

Slice into wedges or squares and serve warm with butter or honey, if desired.