Vegan Skillet “Cornbread”

If you’re not familiar with millet, it’s a grain-like seed, similar to quinoa, that is gluten-free and loaded with nutrients.

skillet-cornbread

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.

millet-bread

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.

best-cornbread-recipe

5.0 from 6 reviews
Vegan Skillet "Cornbread"
Author: 
Serves: 8
 
An easy gluten-free alternative to cornbread!
Ingredients
  • 1½ cups millet, soaked in water for at least 2 hours
  • ¼ cup white chia seeds
  • 1 cup water
  • 1 cup peeled and diced zucchini
  • ¼ cup coconut sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup melted coconut oil
  • 2 teaspoons apple cider vinegar
Instructions
  1. 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.
  2. 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.

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.

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

25 thoughts on “Vegan Skillet “Cornbread”

  1. Lauren

    This looks awesome, so creative! My daughter is allergic to corn, so I’ve been trying to formulate a good recipe for her. Have you tried it with eggs in place of the chia? I’m thinking it would be four eggs and just omit the chia and water? Thanks for the recipe. 🙂

    Reply
    1. Megan Gilmore Post author

      I haven’t tried it with eggs yet, but I’ll let you know if I do. (And let us know if you experiment!)

      Reply
    1. kari

      I’ve read this too, and it seems like it’s true because it did just that for my sister, she had to go gluten free and had some bagels made with this… made her feel terrible.

      Reply
    2. Amelia

      Beware of over-consuming millet if you are vata in ayurvedic dosha, since millet will dry you up further, and make you more out of balance. Also don’t consume millet with celery, as this combination is toxic.

      Reply
  2. Twila

    I’d like to try this but I have millet flour on hand. Does the soaked and ground millet equal the 1 1/2 cups you started with?

    Reply
  3. Karen

    While I love the idea of chia seeds in this. I sometimes have them and sometimes don’t. And sometimes I have the black kind and not white. I can tell the chia is used as the binder. .. do u think I could just use an egg instead of I don’t have chia?

    Reply
  4. Anke

    I love millet and usually simply cook it and combine it with fruit, roasted nuts/seeds and vanilla or cinnamon, like oatmeal. This “corn bread” sounds very interesting and I’d love to try your recipe soon!

    Reply
  5. Joanell

    I used an equivalent amount of sorghum grains, and I soaked them as the recipe instructed.
    I had no zucchini, so used an overripe pear and some leftover cooked yellow sweet potato. I made sure the batter was well processed since sorghum is so much larger than millet.
    The bread turned out very well and was delicious! Maybe a touch sweeter than the original recipe but certainly not so sweet that it couldn’t be served with a savoury meal.
    It was a very nice surprise and so satisfying to be able to use up some leftovers… as well as the sorghum, which I had sitting around after a very unsuccessful salad.
    Thanks!

    Reply
  6. Krisanne

    This is the ONLY bread recipe I have found which I can actually eat!! Due to my intolerances I have a very limited number of products I can eat.

    I don’t think I can find millet here but I have seen millet flour before, any idea how much millet flour to use instead of actual millet?

    Thanks! 🙂 xx

    Reply
  7. Saltamontes

    This is an excellent recipe. It is similar to proja, Serbian style cornbread, which was traditionally made with millet. We don’t have access to white chia seeds here in Panamá so we used black ones. Ours is darker in color but turned out wonderfully. The second time we made it, we reduced the coconut sugar in half.

    Reply
  8. Jen @ sweetgreenkitchen.com

    I have no issues with corn, but I do LOVE millet and love how you paired it with zucchini here. I’m wondering if shredded carrots would work as well as the zucchini. Either way I’m looking forward to trying this spin on cornbread.

    Reply
    1. Megan Gilmore Post author

      I accidentally left out the oil during one of my trials, and the bread was too dry and crumbly for me. The oil definitely makes the texture better!

      Reply
  9. Sashka

    I cannot admire this Corn Bread enough. Since you’ve posted the recipe, I made it several times. Everybody loves it. I adjusted it a little to fit our taste. I make double batch, with a 1/4 cup of coconut sugar. I eyeball the amount of coconut oil, I add a little more than recipe says. And a little more zucchinis, but a little less water. The biggest difference is, I tried using food processor, but didn’t like it, so I put everything in Vitamix and get millet milled. You should try that, it is just awesome. Dear Megan, thank you for this jewel of the recipe!

    Reply
  10. Daryl

    I must have done something wrong — because mine turned out terribly bad — but I can’t for the life of me figure out what I did. I will eat pretty much anything that I’m not allergic to, but I couldn’t stomach the texture of a cheap sponge that I ended up with. I thought maybe I was supposed to grind the chia or let it sit so that it actually bloomed, but I just re-read the instructions and I am at a loss. If anyone has any thoughts on how mine went sideways, please let me know. I’m allergic to corn, and chili is one of my mainstays for lunch, so a nice slice of this on the side sounds heavenly! (Just not the way that I made it.)

    Reply
    1. Megan Gilmore Post author

      Hmm… first of all, did you make any changes to the recipe? Omitting or changing anything can always make a huge difference. If you followed the ingredients to a T, I’d make sure you blended everything in the food processor long enough– at least 2 to 3 minutes, or longer if the batter isn’t getting smooth enough. The chia seeds should “bloom” during that process, which is why I don’t call for it beforehand in the recipe. Other than that, I’m not sure what could have gone wrong! The texture has always been very similar to cornbread every time I make it.

      Reply
      1. Daryl

        I did use black chia seeds instead of white, but that was the only sub that I made. They’ve been hanging out in my freezer for a couple of years, so I wonder if that’s the problem? Any chance I can just swap it out for eggs? It’s one of the few things I’m not allergic to, and they’re a lot more full-proof in my experience when it comes to baking. If not, I might just have to buy myself some new chia — and maybe get white this time just for fun — and give it another go. It may beat me eventually, but I haven’t quite given up on this bread. The idea of it is delightful! Thanks for the encouragement!

        Reply
  11. Brittney

    I have never commented on any recipe or blog before but I am so thankful for your recipes!!!!!! I have 2 girls 1 and 3 years old who have allergies or sensitivities to be egg, gluten, nuts, beans, dairy, potato, rice, oats. It is nearly impossible to find suitable recipes but I have already found 3 on your site. Thank you so much!

    Reply

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