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.

piece of vegan 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.

chopped zucchini in a measuring cup and preparing vegan skillet cornbread in a food processor

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.

vegan skillet cornbread

5 from 6 votes
Print
Vegan Skillet "Cornbread"
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
An easy gluten-free alternative to cornbread!
Course: Side Dish
Servings: 8
Calories: 125 kcal
Author: Detoxinista.com
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
  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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Comments

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!

    Megan Gilmore

    I’m so glad to hear that! I hope you and your daughters enjoy the new recipes. 🙂

Erin

Have you tried to make these as muffins? Curious on bake times or other adjustments. My 9 year old is so excited to try these!

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