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Cooked millet replaces wheat flour in this simple cornbread recipe.
1 | To make Spicy Honey Butter: Blend all ingredients in mini food processor until smooth, or fold together in small bowl with rubber spatula until thoroughly combined. Shape into log, wrap in plastic wrap, and chill.
2 | To make Cornbread: Combine millet with 2 cups water in small bowl. Let soak 8 to 10 hours, or overnight.
3 | Preheat oven to 425°F. Coat 9-inch square baking pan with cooking spray.
4 | Cook corn in medium pot of boiling water, 3 to 5 minutes, or until tender. Drain, and reserve 3/4 cup cooking water.
5 | Transfer corn and cooking water to blender, and purée until smooth. Cool purée 5 minutes.
6 | Whisk together corn purée, eggs, and oil in medium bowl. Sift together corn flour, salt, baking powder, and baking soda in separate bowl, then fold into corn purée mixture. Fold in 1/2 cup drained millet and green onions.
7 | Spread batter into prepared pan. Bake 15 minutes, or until top springs back when touched in center. Serve warm Cornbread with Spicy Honey Butter.
- Calories 264
- Carbohydrate Content 22 g
- Cholesterol Content 68 mg
- Fat Content 19 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 8 g
- Sodium Content 540 mg
- Sugar Content 4 g