Nourish the Budding Lotus

Millet Cornbread

Whenever my partner makes chili, the next question that follows is “Wanna make cornbread?”.  We love our Vegetarian Chili recipe, (I will be sure to share it in a future post), and it is almost inevitable that when we have chili, we want cornbread too.

When I went to the fridge to start making the batter, I realized that I didn’t actually have any corn flour!  Thankfully I quickly came up with an improvisation.  I had some polenta meal, and millet flour, and then I remembered we also had cooked millet…I am always up for experiment.

The polenta meal and the cooked millet add texture to the cornbread, and the surprise ingredient (banana!) adds moisture.  So the combination is really nice.  Some cornbreads can be really dry, but I think this recipe has a nice balance to it.  I was really happy with the experiment and so was C.

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Millet Cornbread

1c polenta meal
1/2c cooked millet
1/2c millet flour
2 1/2t baking powder
1/2t salt
2 large eggs
1c rice milk (or soy, ovine etc)
2 bananas pureed

Preheat oven to 375F

Lightly coat a 9″ round pyrex pie plate with olive oil.

In a small bowl combine the first 5 ingredients on the list.  In a separate bowl combine the eggs, milk and bananas.  Once the liquid ingredients are combined well, incorporate them with the dry ingredients until just blended.

Pour batter into the pie plate and bake for about 25 minutes.  Depending on your oven you might need more time, but the bread is done when the top is lightly browned and a knife inserted comes out with some crumbs but not wet batter.

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Leave me a comment below and let me know what you think!