Thursday, July 11, 2013

Sorghum on Spoonbread: Happiness for All Seasons


Sorghum sometimes seems like cool weather food, but it's splendid on spoonbread, the light, luscious version of cornbread that Kentuckians and others eat year-round at special meals. Recently samples of Kentucky spoonbread (Weisenberger Mill's unbolted yellow cornmeal) topped with award-winning Country Rock Sorghum (Woodford County) made a whole lot of people happy at Good Foods Market & Café's Local Food Celebration.

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