I was making a pot of my Easy Chili and wanted to have some cornbread to go with it. Of course, that was a bit of problem since corn is on the no list. When I hit Google to look for recipe brainstorms, I was came up with almost nothing.
While I am sure my 5 minute search was not exhaustive…it did prove to me one thing: there are not a lot of corn-free cornbreads out there…and since it is a bit on oxymoron, it’s really no surprise. Cornbread without corn isn’t really cornbread!
But I love a culinary challenge! So I decided to do my own thing, and this time, it worked out beautifully! In fact, I liked this so much, even if we could do corn again, I would choose this recipe. It is just as delicious as any cornbread I’ve ever made, but it has a nutritional upper-hand with the millet. Not to mention it is easier to avoid non GMO ingredients when staying away from corn, a biggy in the GM Monsanto world (don’t even get me started on THAT topic!) Even my husband adores this bread.
I started with a cornbread recipe from Gluten Free Girl. To all my corn-free compadres and those looking to expand their wholesome grain exposure: enjoy!
LUNCHBOX TIP: This could make a good change of pace for a different kind of sandwich in a lunchbox, or good just by itself for a whole grain!
- ¼ cup sorghum flour
- ¼ cup millet flour
- ¼ cup potato starch (or any starch)
- ¼ cup sweet rice flour
- ¼ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon guar gum
- ¾ teaspoon salt
- ¼ cup Earth Balance or palm shortening
- ½ cup egg whites or 2 whole eggs or 2 eggs worth egg replacer, or ¼ cup hot water w/ ¾ teaspoon gelatin
- 1 cup any milk
- 1 cup coarse ground millet (you make this yourself from whole millet and a spice/coffee grinder) or millet grits
- Preheat the oven to 350 degrees.
- Combine all the ingredients through the guar gum and whisk together.
- Cut in the margarine or palm shortening using a pastry blender until mixture resembles coarse crumbs, much like scones or pie crusts.
- Make a well in the center of the ingredients and put the egg whites (or egg replacer) and milk in the center. Whisk until well incorporated.
- Coarsely grind whole millet in a coffee grinder until it resembles cornmeal. I did this in two batches. You don’t want to do it too long to make more of a flour, you want some texture to mimic the corn texture in cornbread.
- Whisk in the millet grits . I have also used raw buckwheat groats for a different flavor but similar texture. The mixture will seem thin at first, and then will thicken quickly as the millet absorbs the liquid.
- Place batter in a greased 9″ pan. I used my Demarle Flower Mold which requires no greasing (you can follow the link to order your own from a mom friend if you’re interested).
- Bake in a 350 degree oven for about 30 minutes until a knife inserted in the center comes out clean.