Friday, November 9, 2012

Mock Corn Bread

Since losing corn, one of the things we missed the most was cornbread.  I have spent much time thinking and stewing over this issue, as we LOVE cornbread with chili or other soups.    As I was thinking about the issue a few nights ago, planning to put my White Chili in the crockpot for our Thursday night dinner, it hit me.  Millet!  Millet flour, especially freshly ground in my Magic Bullet, should be an excellent sub for corn meal.  The texture is similar when home ground, the color is fairly similar, and the taste ought to be close.  I found my favorite cornbread recipe, played around with ingredients to fit Mandie's current restriction list, and came up with a HUGE hit!  The kids and Steve all LOVED it, and agreed that it was far better even than corn bread.   We ate it the same way, cut in half and spread with Earth Balance Soy Free Buttery Spread (all except Mandie, as it is not safe for her due to the palm, safflower, corn, and sunflower) and our choice of toppings. Steve, Mandie and I love pure maple syrup, Truman loves honey, and Hunter insists on sorghum.     However you top it, I'm sure this will be a huge hit!

Mock Corn Bread
1 ¼ cups millet flour (I grind my own, to make it a bit rougher texture)
½ cup sorghum flour
½ cup Bob’s Red Mill All Purpose Gluten Free flour
1/3 cup Domino Pure Cane sugar
2 tsp. Hain Featherweight Baking Powder
¼ cup whole millet or flax meal
1 ½ tsp. guar gum
1 tsp. sea salt
2 large eggs (or 2 Tbsp. Flax meal dissolved in 4 Tbsp. hot water)
1 cup hemp or hazelnut milk
1/3 cup grapeseed oil

Preheat oven to 375 degrees. If using flax, combine it with water and let stand 5 minutes.  Grease and 8” square baking pan with cooking spray.  In a medium bowl, combine flours, sugar, baking powder, flax meal, guar gum, and sea salt.  Make a well in the center.   In a small bowl, combine eggs (or flax gel), milk, and oil.  Stir into dry mixture.     Pour into prepared pan and smooth the top.   Bake at 375 for 20-25 minutes, until top is firm and lightly browned and toothpick inserted in center comes out clean.  Serve warm with Earth Balance Buttery Spread and pure maple syrup, sorghum, or honey. 


  1. What. Awesome. I've been mourning my life as a newly grain-free, corn free person. I can eat this! Thank you for the recipe.

  2. You are very welcome! Let me know what else you'd like to see recipes for, and I will do my best to post them for you!

  3. I like it!! I am excited to add this to my "to make" list! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Cindy from

  4. Wonderful!!! I am sooo glad to hear that, Cindy!!