Sorghum Cornbread

3/4 cup whole bran cereal
1 cup self-rising flour
3/4 cup yellow cornmeal
1/3 cup shortening
2 eggs
1 cup milk
1/3 cup sorghum

Mix bran cereal, flour and cornmeal, and set aside. Beat shortening with mixer at medium speed for 30 seconds. Add eggs one at a time beating well. Stir in milk and sorghum. Bake at 375 degrees for 30 minutes.

Recipe courtesy of the Blairsville Sorghum Festival Club. Find out more about the festival here.