After several tries I finally made a great cornbread that you would never guess to be gluten-free.
Ingredients
- 3 eggs
- 1.5 cups milk
- 0.5 cups butter , melted
- 1 tablespoon white vinegar
- 2 cups cornmeal
- 1 cup millet flour
- 0.25 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
-
2
Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish.
-
3
Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
The Real Red Velvet Cake
This red velvet cake without food coloring features chocolate cake tinted red from the acid in cocoa powder. Nowadays, most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.
Fast and Easy Slow-Cooked Short Ribs
Short ribs are braised in a slow cooker in this recipe that comes together quickly with few ingredients. Fresh rosemary is best, but dried works just fine, too.
Whole Grain Barley and Apple Porridge
A tasty alternative from steel-cut oats. This heart-healthy barley porridge is low in sugar, high in fiber, and taste! It can also be made with pearl barley.