Millet Cornbread
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
Serves: 20
Ingredients
- 2 cups cornmeal
- 1 cup spelt flour
- ¼ tsp. salt
- 1½ cups cooked millet
- ½ cup safflower oil
- 1½ cups apple juice
- ½ cup almond milk
Directions
- 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" × 13" baking pan. Bake for 50 minutes. Slice and serve.
| Amount per serving | |
|---|---|
| Calories | 200 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 35mg |
| Total Carbohydrate | 31g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 4g |
Recipe Information
Serves: 20
Ingredients
- 2 cups cornmeal
- 1 cup spelt flour
- ¼ tsp. salt
- 1½ cups cooked millet
- ½ cup safflower oil
- 1½ cups apple juice
- ½ cup almond milk
Directions
- 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" × 13" baking pan. Bake for 50 minutes. Slice and serve.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 200 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 35mg |
| Total Carbohydrate | 31g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 4g |