Millet is an ancient seed, originally cultivated in northern Africa and northern China. Over time it spread throughout the world. Today, millet continues to be a staple for a third of the world’s population. Ground millet is used in Middle Eastern-style flatbreads. In Eastern Africa, millet is used to make beer. With the recent popularity of gluten-free diets, interest in millet has grown throughout Northern America.
I like millet because it has a delicate nutty flavor and, depending on how it is cooked, a texture that can be crunchy or soft. And if that’s not good enough, there’s something amazing about the sweet goodness of a little honey on millet cornbread…especially when served with a warm bowl of chili.
1 cup millet flour
1 cup gluten-free cornmeal
1 cup Bob’s Red Mill Gluten-free All-purpose Baking Flour
1 teaspoon xanthan gum
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
5 tablespoons vegetable oil
½ cup brown sugar (packed)
1½ cups buttermilk
3 large eggs
Preheat the oven to 375 degrees. Prepare a 9×9-inch pan with cooking spray.
In a large mixing bowl, whisk the millet flour, cornmeal, baking flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, whisk together the oil, sugar, buttermilk, and eggs. Add this to the dry ingredients and whisk again until the batter is smooth.
Pour the batter into the prepared pan then let it rest for 10 minutes. Bake the cornbread for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for at least 5 minutes before serving.