1 9×9-inch pan of cornbread
10 mins prep, bake 20-25 mins
Appetizer, Side, Snack
A great accompaniment to breakfast, soups, stew… pretty much anything! A quick and easy great summer bread. Kinda’ sweet, salty and so utterly delicious—you can’t even tell it’s gluten-free! Also, it is so moist and springy that it holds it’s consistency for up to 3 days after baking, in a sealed container!
- 1/4 cup butter plus a bit more for greasing the pan
- 1 cup buttermilk (or plain milk with 1 tbsp lemon juice)
- 2 eggs
- 1 cup fine yellow cornmeal
- 1 cup millet flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1.5 tsp salt
- 1 tsp xanthum gum
The Steps to Take
Preheat oven to 400F.
Mix all dry ingredients together in a bowl and set aside.
Mix all wet ingredients in a stand mixer then fold in dry ingredients. Be careful not to over mix!
Pour into pan and smooth out with a spatula.
Bake in oven for 20-25 mins until light golden brown.
Allow to cool and then cut into squares. Serve and enjoy!
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