Corn-Free 'Cornbread'

I was in an experimenting mood on Sunday, and I've heard that millet flour makes a good substitute for corn flour, so I thought maybe it would make a good sub for corn meal...and in turn, I would be able to eat cornbread again.

Well, it does.  This 'cornbread' obviously doesn't quite taste exactly like cornbread, but it's pretty dang close, which is amazing considering I swapped out the main ingredient.  So, for those of you that are corn-free enjoy some 'cornbread'!

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Foods Fridays, Gluten Free Fridays, and Allergy Friendly Fridays.

Corn-Free 'Cornbread'

2 eggs
1 cup non-dairy milk
1/3 cup canola oil
1/4 honey
1 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons baking powder*
1 teaspoon guar gum
1 teaspoon salt (I use Himalayan pink salt)

Directions:
Preheat oven to 350F.  Grease a 10" cast iron skillet and set aside.

Combine the wet ingredients in a stand mixer.  In a separate bowl combine the dry ingredients. Slowly add the dry ingredients into the wet ingredients and mix well.  The batter should be like thick cake batter.

Bake about 25 minutes or until a toothpick comes out clean.  Best served warm and fresh out of the oven.

*note: if you can't find a corn-free baking powder just use 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda for every teaspoon baking powder