What’s better than a thick slice of nutty, subtly sweet, perfect-for-dipping cornbread?! Nothing.
Cold weather calls for steaming bowls of chili, hearty and comforting. But I have to admit I’m much more interested in its side-kick: cornbread. What’s better than a thick slice of nutty, subtly sweet, perfect-for-dipping cornbread?! (Yes, I’m obsessed with carbs:) Served warm with a little melty butter and honey, what a dream! Personally, I’d make chili the side dish.
I’ll tell you what’s better. This gluten free millet cornbread is made with a mixture of millet grain and cornmeal and is both gluten and dairy free. (To make it vegan, sub agave for the honey). The millet blends right in with the cornmeal, and yet it lends its all-star nutritional profile; it’s high in protein, fiber, B-vitamins, Manganese, Magnesium, Iron, and Zinc, a combination that will keep you satiated.
The batter is easy to make. It does require soaking the millet overnight in the fridge, but then all the ingredients are simply blended together, poured into a loaf pan, and baked. Best consumed fresh, but it can be kept in the fridge for up to 5 days, or sliced and frozen for those times that call for a cornbread pick-me-up, which is pretty much always!
GLUTEN FREE MILLET CORNBREAD (DF, GF, SD)
What You'll Need:
¾ cup millet
1 ¼ cup cornmeal
¼ psyllium husk, soaked in 1 cup water
½ cup soy milk, or other milk
½ cup water
1/3 cup honey
¼ cup olive oil
¾ teaspoon salt
½ teaspoon baking soda
1 tablespoon white vinegar
How To Make it
Place dry millet in a small bowl, and add enough water to cover it. Soak the millet in the fridge overnight, or for 12 hours.
Preheat the oven to 320 degrees.
Drain the millet and add it, and remaining ingredients to a food processor. Blend for 2-3 minutes, or until it is fully combined into a batter.
Empty the batter into a greased bread pan, and bake it for 45 minutes. Pierce the bread with a knife to let out any trapped steam. Continue baking until the toothpick comes out mostly clean, and the cornbread is golden brown, about 10-15 more minutes.
Remove from the oven until cool enough to handle. Remove the bread from the pan and cool it completely on a wire rack.
Slice and enjoy! This bread is very moist, so it is important to keep it refrigerated. Consume it within 5 days, or slice and keep frozen.
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Abby
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