This post may contain affiliate links. Please read my disclosure and privacy policy.
If you’re not familiar with millet, it’s a grain-like seed, similar to quinoa, that is gluten-free and loaded with nutrients.
The thing that I noticed most about millet when I first tried it, is how much it tastes like corn. It’s remarkably similar! I’ve always had it in the back of my mind that I would try to make a “cornbread” with it one day, so I decided this would be the year I figured it out.
The resulting bread tastes downright amazing, if I do say so myself. It’s the perfect alternative for those who need to avoid corn, and it’s surprisingly easy to prepare, too. No need for flour or tricky gluten-free starches! Millet is considered to be slightly alkaline in the body, and also happens to be a source of vitamin B3, magnesium, and calcium. With the sneaky addition of zucchini, this bread packs a healthy dose of nutrients with each bite!
This makes me especially happy, because my toddler son has been gobbling it up all week. I hope your family will enjoy it, too.
—
Vegan Skillet “Cornbread”
Makes one 10-inch skillet
Ingredients:
1 1/2 cups millet, soaked in water for at least 2 hours
1/4 cup white chia seeds
1 cup water
1 cup peeled and diced zucchini
1/4 cup coconut sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup melted coconut oil
2 teaspoons apple cider vinegar
Note: I use white chia seeds in this recipe so that the color will blend in with the millet for a cornbread-like look. Feel free to use black chia seeds if you prefer, but keep in mind that the final bread might look more speckled.
Directions:
Preheat the oven to 350ºF and grease a 10-inch skillet with coconut oil. Drain the soaked millet and rinse well in a mesh strainer. Transfer the drained millet to a large food processor fitted with an “S” blade, then add in the chia seeds, water, zucchini, coconut sugar, salt, baking soda, and coconut oil. Process until the millet has broken down and a smooth batter is formed, about 2 to 3 minutes. Add in the vinegar and process again briefly to incorporate.
Pour the batter into the greased skillet and bake at 350ºF until the center feels firm when gently touched, about 30 to 35 minutes. Allow the bread to cool at least 20 minutes before slicing and serving. Store any leftover bread in an airtight container on the counter for up to 3 days, or in the fridge for up to a week.
Ingredients
- 1 1/2 cups millet , soaked in water for at least 2 hours
- 1/4 cup white chia seeds
- 1 cup water
- 1 cup peeled and diced zucchini
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup melted coconut oil
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 350ºF and grease a 10-inch skillet with coconut oil. Drain the soaked millet and rinse well in a mesh strainer. Transfer the drained millet to a large food processor fitted with an "S" blade, then add in the chia seeds, water, zucchini, coconut sugar, salt, baking soda, and coconut oil. Process until the millet has broken down and a smooth batter is formed, about 2 to 3 minutes. Add in the vinegar and process again briefly to incorporate.
- Pour the batter into the greased skillet and bake at 350ºF until the center feels firm when gently touched, about 30 to 35 minutes. Allow the bread to cool at least 20 minutes before slicing and serving. Store any leftover bread in an airtight container on the counter for up to 3 days, or in the fridge for up to a week.
Video
Nutrition
Nutrition info is automatically calculated using generic ingredients in an online nutrition calculator. For more accurate results, be sure to look at the labels on your ingredients at home.
Note: Soaking the millet helps it break down easier in the food processor. You’re welcome to soak it in the fridge overnight if you want to plan ahead of time. The zucchini is crucial to the soft and fluffy texture of this bread, so don’t be tempted to leave it out. (Though another vegetable puree might work.)
As always, if you try something different with this recipe, please share your experience in the comments below!
—
Reader Feedback: Do you have any favorite ways to use millet? I also like to use it in these Millet Veggie Burgers.
OMG!!! It actually tastes like cornbread! I don’t eat corn or corn products due to GMO contamination, and I have been missing cornbread. I can’t thank you enough!!!!! The batter was very wet and I left it in the oven a half hour longer. It turned out perfectly! Will make this a staple item and can now do cornbread stuffing!! and have “cornbread” with my chili.
I have made this several times over the years and I love it! The picky teenager actually eats it as well, thanks for sharing the recipe!