Millet Cornbread

I think this is our favorite recipe right now. We make it about once a week and always have so much millet left over that we make things like millet pancakes for breakfast the next morning.

Millet Cornbread

  • 1 C. Chopped Onion (optional)
  • 2 Jalapenos (optional)
  • 3/4 – 1 C. dry beans, cooked, with liquid reserved optional
  • 1 Tsp Cumin
  • 3 C. Millet cooked, fluffed
  • 2 1/2 C. Cornmeal
  • 1/2 C. flour of choice (wheat, spelt, buckwheat etc.)
  • 1 Tsp Garlic Powder
  • 1 Tbsp Salt
  • 1 Tsp Paprika
  • 2 Tbsp Oil
  • 1 Tbsp Molasses
  • 1 Tbsp Lemon or lime juice
  • Black Pepper to taste
  • Enough water to make a wet but slightly pasty batter (water can vary depending on flour used and other ingredients)

Sauté onion, peppers, and cumin in a little oil. Cook the beans with a one inch strip of kombu (kelp, it helps to soften the beans, reduce gas, improve flavor, and adds trace minerals). Mix all dry ingredients together, including millet, with a fork until fully mixed. Make a well in the middle and add the molasses, oil, lemon/lime juice, sauteed veggies, beans with enough of their liquid to make a wet but pasty batter, and water if there is not enough liquid from the beans. Mix well. Add the sautéed veggies and frozen corn if desired. Pour into a preheated, oil coated iron skillet. Bake at 350 for about 45- 55 minutes, or until the top is golden brown and cracked. Allow to cool almost completely before cutting and serving, without eggs the bread is rather mushy when hot.  Enjoy with salsa and/or avocado topping.

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