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

Cornbread

I knew when I was making the gumbo, there was a very good chance (pretty much 100%) that my older son would not even look at it, let alone try it.  So, I needed some sort of side dish that at least he would try.  What better thing to go with gumbo and rice, than cornbread?  I found this recipe in the Incredible Edible Gluten-Free Food for Kids (if you don't own the book, you should, it is a good cookbook and resource!), I followed the recipe almost exactly, just replacing milk with almond milk (I think in the future I would use soy or water, though).  I did find the muffins a bit chewy, so I'm decreasing the xanthan gum a little in the recipe below.

Cornbread

1 cup corn meal
1/2 cup brown rice flour
1/2 cup tapioca starch
3/4 teaspoon xanthan gum
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup soymilk or water
1/4 cup oil

Directions
1. In a medium-sized bowl, combine the dry ingredients.
2. In a small bowl, beat the eggs, milk, and oil slightly to combine.
3. Add the egg mixture to the flour mixture and stir until the batter is smooth. Do not overbeat.
4. Pour into a greased 9 x 9 inch baking pan, or greased muffin pan. Bake at 425 degrees for 20-25 for bread and 12-15 minutes for muffins, or until golden brown and toothpick comes out clean.