“Corn” bread made from millet for those with corn allergies or those who just like millet. It actually tastes very similar to the real thing and is really tasty!
1 – Prepare millet “corn” meal: Pour whole grain millet into a grain mill and mill to a cornmeal-like consistency. See the attached blog link for more detailed instructions on how to mill.
2 – Preheat the oven to 400˚ F.
3 – Spray the bottom and sides of an 8″ x 8″ glass pan with olive oil.
4 – Mix together all dry ingredients in a large bowl.
5 – Lightly beat egg in a separate small bowl.
6 – Combine and stir the beaten egg with the goat’s milk and oil.
7 – Add the liquids to the dry ingredients and mix thoroughly.
8 -Pour the batter into the greased pan and smooth the top with the back of your spoon.
9 – Bake for 25-30 minutes or until the top is golden brown.
10 – Allow to cool for a few minutes, slice into single-size portions, and serve!
Makes 9-16 servings, depending on how you slice it.
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This bread is fantastic and so much better than corn bread! It is perfectly lightly sweet and moist. Four of us ate an entire 8×8 inch pan of it in one meal. The only thing I changed was that I substituted applesauce for the oil. Thanks for the fantastic recipe!
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milkwithknives on 9.23.2010
Oh I LOVE millet! It’s absolutely amazing toasted, and I put it in my regular bread sometimes for a little crunch. I never thought to grind it or use it in a quick bread, but I’ll definitely give this recipe a bash. Thanks.