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 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 an 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!
Corn-Free Millet 'Cornbread'
- 1/2 cup sorghum or millet flour
- 1/4 cup potato starch or any starch
- 1/4 cup sweet rice flour
- 1/4 cup sugar or stevia equivelant
- 4 teaspoons baking powder
- 1 teaspoon guar gum
- ¾ teaspoon salt
- ¼ cup allowed butter coconut oil, or palm shortening
- 2 eggs or 2 eggs worth egg replacer or 1/4 cup hot water w/ 2 teaspoons 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 coconut oil 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 eggs (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.
Bake in a 350 degree oven for about 30 minutes until a knife inserted in the center comes out clean.
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