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!
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.
Please note that the Cake Enhancer linked to from this recipe are packaged in our own facility, which is not certified gluten-free.
