Millet Cornmeal BreadContributed by: Bob's Red Mill Natural FoodsThis is a wheat-free recipe but could still contain gluten.
Directions
Preheat oven to 325°. Grease well an 8" x 8" x 8" baking pan, set aside.
Combine the cornmeal and milk in a saucepan and cook over low heat, stirring constantly until the mixture thicken. Remove from heat and cool to lukewarm. Blend the egg yolks with the water, oil and sea salt. Add to this mixture the millet flour and then combine with cornmeal mush. Gently fold in the stiffly beaten egg whites and turn the batter into the prepared baking pan. Bake 40-45 minutes. Cut into 2" squares. Makes 16 squares. |
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Ratings & Comments (1)
1 Review 
Manly Matt January 2, 2013
Good! As a Southerner, this is not what I usually think of as Cornbread, but it is good nonetheless. By comparison, it does not have the gritty bite of traditional cornbread -- it is smoother and somewhat light and moist.
Do make sure the egg whites are fully mixed in. |
Nutritional Information
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