This cornbread is heart-healthy snack or harvest meal side dish. A variation is to substitute quinoa in place of millet. Eat with brown rice syrup, apple butter or almond butter.
Serves: 20Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy
- 2 cups cornmeal
- 1 cup spelt flour
- 1⁄4 tsp. salt
- 1 1⁄2 cups cooked millet
- 1⁄2 cup safflower oil
- 1 1⁄2 cups apple juice
- 1⁄2 cup almond milk
- Preheat oven to 350°F. Mix dry ingredients together. Mix wet ingredients together in a separate bowl. Pour wet ingredients into dry and mix.
- Pour mixture into 9-by-13-inch baking pan. Bake for 50 minutes. Slice and serve.