A couple weeks ago I decided to try my hand at corn free cornbread. Eating chili and soup just wasn’t the same without cornbread, and besides, Thanksgiving is just around the corner and Thanksgiving dinner and cornbread dressing go hand in hand.
I wanted to make it Paleo friendly for my daughter and son-in-law, so although millet flour was my first choice I used almond flour and coconut flour. It turned out pretty good but was a little cake-y and I was looking for something closer to my moms cornbread. So, going back to my original idea of using millet in place of corn I ended up making the best corn free cornbread.
No.
Really.
Rod said if you sat it in front of someone without telling them it was corn free cornbread they wouldn’t know it. I am blessed with a wonderful husband who is my biggest fan. So try it and let me know if you agree.
- 1 cup millet seed, coarse ground - I used my Nutribullet
- ⅓ cup and 1 tablespoon millet flour
- ⅓ cup tapioca flour
- ¼ cup almond flour
- 2 tablespoons xylitol - powdered
- 1 and ½ tablespoons baking powder
- 1 and ½ teaspoons guar gum
- 1 teaspoon sea salt
- ¼ cup coconut oil, melted or grape seed oil *
- 3 eggs
- 1 and ¼ cup unsweetened goat kefir
- Heat cast iron skillet with 1 tablespoon oil in oven for a couple of minutes before pouring dough in.
- In large bowl whisk dry ingredients together.
- In medium bowl beat oil and eggs. Then stir in kefir.
- Add to dry ingredients and mix.
- Pour into cast iron skillet and bake at 400 degrees for 30 minutes or until lightly browned and toothpick comes out clean.
