I grew up in the South! Where I’m from, out in the country, our supper table was always complimented by a pan of cornbread! I can still see my daddy eating one of his favorite snacks…a bowl of crumbled cornbread and milk.
In my late 30s I had to give up gluten and limit my corn intake! I’m glad I did it now but, oh my it was hard. I had to learn how to eat and cook differently. Discovering the ancient gluten free grains has made bread tastey again. Each one has its own characteristic. It was a happy day when I discovered millet! Millet has a taste and texture very similar to corn and is the STAR of my gluten/corn free cornbread. Technically, not cornbread but close enough to be a copycat. The millet I use is purchased whole. I grind it before each use in a spare burr grinder that I have set aside for grains.
A valuable lesson I learned when baking/cooking with gluten free grains is they are happier paired with a friend(s). In other words, pair gluten free grains with at least one other gluten free grain. For this cornbread I pair millet with buckwheat. Remember each gluten free grain is known for their own characteristic. Buckwheat is a heavier, more dense grain. It goes wonderfully with the millet.
So without further ado listed are the ingredients I use for my cornbread. I mimicked it after the cornbread I used to make with cornmeal and white flour.
1. 2 cups Millet
2. 1/4 cup Buckwheat
3. 1 Tablespoon Baking Powder
4. 1 Egg
5. 1 Tablespoon Organic Omega 3 Mayo
6. 1/2 teaspoon Sea Salt
7. 1 Tablespoon Butter
8. 1-1 & 1/2 cups Water
Preheat oven to 350 degrees. Put the butter in a seasoned cast iron and place in the oven (while it’s preheating) and begin making your bread. In a mixing bowl whisk together the dry ingredients: millet, buckwheat, baking powder, and sea salt. On top of the dry ingredients add the egg, mayo, and at least 1 cup of water to start and stir. You want the bread mixture to be wet enough to pour into your pan. If it’s too thick add a little more water but careful not to make it too wet. Get your preheated cast iron out of the oven making sure the melted butter has coated the bottom of the pan. Pour bread mixture into pan and bake for 20 minutes or until done in middle.
Great paired with chili, soup, honey and butter…what can I say my family loves it any way you slice it!
Thanks for stopping by! Give it a try and let us know how you like it.
Until next time have a blessed day.
Shaun & Alisha