Millet Skillet Cornbread Recipe | Good. Food. Stories. (2024)

FAQs

Can millet be substituted for cornmeal? ›

If I do say so myself, this cornbread recipe is AMAZING. In lieu of cornmeal or corn flour, it's made with millet flour, which is a phenomenal substitute! You truly won't believe this isn't corn.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender.

Add in some Flour

If you use straight cornmeal, it will tend to be dryer. Adding in flour will help to keep the cornbread moist. I like to use a 50/50 ratio of cornmeal to flour in my recipe. I feel this gives a moist and fluffier texture.

Health experts believe that both maize and millet are rich in many different nutrients. Millet is very beneficial for skin and hair. Whereas maize is very beneficial for heart health. As per health experts, both grains should be consumed at their convenience.

Millets are Lectin Free

This is one of the most profound but lesser known benefits of millets. Unlike our staple cereals like rice and wheat, millets like jowar, bajra & ragi have little to no lectin content.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start. I love using my cast-iron skillet for cornbread and preheat it before adding my batter.

While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn't present. Because butter doesn't make the bread as moist as oil does, I pair it with buttermilk. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor. Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety. Precise measurements aren't necessary--a handful or two will do.

What kind of pan is best for cornbread? ›

Whether you like it sweet, savory, or even spicy, almost everyone agrees that a good piece of cornbread starts in a hot cast iron skillet.

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

Additional substitutes. There are some additional foods you can use in place of cornmeal. If you don't have any of the options above, you can consider ground oats, masa harina, bread crumbs, ground flaxseed, polenta flour, smashed cornflakes, homemade cornmeal, or hominy grits.

Let's get into it. Both grits and polenta fall under the heading of cornmeal, which is essentially a coarse flour, or “meal,” made from dried corn.

Millet, which is an alkalizing grain, is considered by food historians to be the original polenta. Here creamy soft cooked millet is poured into a pan and allowed to set before being cut and crisped in the oven. You can certainly enjoy the soft millet as a breakfast or anytime porridge, too.

Quinoa: Provides a complete protein source with a fluffy outcome similar to millet when cooked. Sorghum: An excellent grain with a mild, sweet flavor and hearty texture. Brown Rice: Has a slightly chewier texture, but works well as a stand-in for millet in most dishes.