Corn-Free Cornbread
An amazing cornbread recipe for those with allergies to corn and gluten.
Servings 6 slices
Calories 170kcal
Ingredients
- 1 cup millet flour (I just grind mine from the whole grain)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup buttermilk (see Recipe Notes for how I make my own)
- 1 large egg
- ½ cup sweet potato puree
- 2 Tablespoons coconut oil melted; for the pan
Instructions
- Preheat the oven to 450 degrees.
- Heat the oil in a 6 to 8-inch cast iron skillet in the oven for five minutes
- Mix the flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk the buttermilk, sweet potato, and egg together. For the sweet potato, I steam peeled cubes in a steamer basket until fork tender, then mash and add.
- Make a well in the center of the dry mix.
- Pour in the wet ingredients in and stir just until the flour is moistened.
- Pour the batter into the hot skillet.
- Bake 15-18 minutes or until golden. If the top begins to brown too fast, you can cover it lightly with a tented piece of tin foil.
- Allow 5-10 minutes cooling time, as this helps the bread set and hold together.
- Serve with butter and honey.
Notes
Nutrition facts based on using low-fat buttermilk.
Weight Watchers points: 6
Nutrition
Calories: 170kcal | Carbohydrates: 23.4g | Protein: 5.4g | Fat: 6.8g | Fiber: 2.6g | Sugar: 3.1g