A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.
Gluten-Free Golden Millet Cornbread
Take your gluten-free cornbread to the next level with mild-tasting golden millet flour. It guarantees a moist, tender, almost cake-like cornbread with pure corn flavor. Whether you can eat gluten or not, this sweetened cornbread is a must-try!
Ingredients
- 1 cup millet flour
- 1 cup cornmeal
- 1 cup King Arthur Gluten-Free Flour*
- 1 teaspoon xanthan gum
- 2 tablespoons King Arthur Cake Enhancer, optional
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 5 tablespoons melted butter or vegetable oil
- 1/2 cup brown sugar, packed
- 1 1/2 cups buttermilk
- 3 large eggs
- *Or see our recipe for Gluten-Free Brown Rice Flour Blend
Instructions
- Preheat the oven to 375°F. Lightly grease a 9" square pan.
- Whisk together the millet flour, cornmeal, gluten-free flour, xanthan gum, Cake Enhancer, baking powder, baking soda, and salt.
- Whisk together the melted butter or oil, sugar, buttermilk, and eggs.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- Pour the batter into the prepared pan then let it rest for 10 minutes.
- Bake the cornbread for 25 to 30 minutes, until it's golden brown. It's fully baked once the internal temperature is 190°F, about 3 to 4 minutes beyond the point when a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven, allow it to cool for at least 5 minutes, and serve warm.
