There’s nothing quite like sitting down on a crisp day with a bowl full of freshly made soup or homemade chili. A few weekends ago we all gathered at my brothers house where he served a fresh chicken-vegetables soup with homemade stock. I, of course, could not resist bringing along my “millet skillet” to go with the soup.
Millet, like many whole grains, is often forgotten in our Western culture. However, there are so many delicious grains besides wheat that can be enjoyed. For those who have gluten and/or corn allergies, corn bread may be a friend of the past. I decided to create this corn-bread-alternative that can still be enjoyed with your favorite soup or as a snack. Millet, to me, has a similar texture and taste to corn bread so it was the perfect substitute.
This recipe is simple to make and great for special occasions. You can purchase millet flour at the health food store or buy whole millet and grind it yourself in a blender.
Millet Skillet "Cornbread"
- 2 cups millet flour
- 1 teaspoon baking powder aluminum free
- 1/2 teaspoon Himalayan or salt
- 1 tablespoon ground flax seed
- 1 egg
- 1/4 cup extra virgin olive oil
- 1/4 cup butter, ghee, or coconut oil softened, organic
- 1/2 cup coconut or almond milk, regular milk, or other dairy substitute unsweetened
- 1/4 cup water
- 3 tablespoons honey
- Preheat oven to 350 degrees. Place a 10-12" cast-iron skillet (or regular oven-safe skillet) into the oven while it is heating up
- In a large mixing bowl, whisk together the dry ingredients Use a separate bowl to blend together the wet ingredients
- Create a small well in the center of the flour mixture and add the wet ingredients. Whisk in a circular motion to evenly incorporate wet into dry.
- Remove the skillet from the oven and grease with additional butter, olive, or coconut oil. Pour the batter into the skillet and return to the oven for 20 minutes, until the top is set and golden brown.