Gluten Free Corn Bread
Made with all corn or a combination of corn and millet
One of our kids is not eating wheat right now because her skin stays much clearer without, so this cornbread has been a staple for simple lunches around here lately. I’ve added millet because it’s an alkaline seed which helps to balance the body’s PH. Besides that, I like to feed our family as much variety as I can, and this is one easy way to do it.
Add the millet if you’d like, but this recipe works just fine with all corn, freshly ground if possible.
3-4 tablespoons ghee (butter oil) or coconut oil, or a combination
1 3/4 cups coarse cornmeal, preferably freshly ground
1/2 cup coarsely ground millet (or use 1/2 cup additional cornmeal instead)
1 1/2 teaspoons salt
3/4 teaspoon baking soda
scant 2 cups yogurt, buttermilk or kefir
Preheat your oven to 400°.
Place an 11″ cast iron skillet or 9″x13″ baking dish in the oven. Add the ghee or coconut oil to the skillet and let it melt in the warming oven while you mix up the batter. The hot oil will give your cornbread a nice crispy crust, especially if you’re baking in cast iron.
Mix the cornmeal, millet flour, baking soda, and salt in a medium sized mixing bowl and set it aside.
Beat the eggs with a fork and add the yogurt, buttermilk, or kefir. Combine the mixture together with a spoon or fork until it’s a fairly even color (no unmixed swirls of egg).
Add the egg mixture to the cornmeal mixture and stir to combine, but be careful not to overmix.
Remove the hot pan from the oven and swirl the melted oil to coat the bottom of the pan. Then pour in the batter and bake 20 – 25 minutes. The cornbread will pull away from the sides of the pan when it’s done, and it will be a nice golden color.