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 9 votes
skillet vegan cornbread
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
Cuisine: American
Keyword: skillet corn bread
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.
Per Serving: Calories: 125, Fat: 7g, Carbohydrates: 14g, Fiber: 1g, Protein: 1g

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

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. 🙂

    Megan Gilmore

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

Dulce G.

I’ve read that consuming too much millet suppresses the thryroid. Any thoughts on this?

    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.

    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.

Bethany @ Athletic Avocado

Wow this is so creative! My dad is able to eat corn, so I have to make this for him! He LOVES cornbread 🙂

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?

Darinka

This reminds me so much of my grandmothers cooking
Thank you so much for your recipe

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?

    Megan Gilmore

    Possibly, I’m just not sure how many eggs you would need to use. Let us know if you try it out!

Bonnie

Can this “corn” bread be used to make dressing for thanksgiving? (Not in the bird of course)

    Andrea

    I would think so. I made the bread this week. It was delicious! It had a dense consistency which would crumble nicely for a dressing.

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!

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!

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

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.

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.

Daisy

This. bread. is. so. good. !! I ate the whole things in two days, oops.

Have you tried making the recipe w no oil?

    Megan Gilmore

    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!

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!

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.)

    Megan Gilmore

    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.

      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!

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!

Julie

I love all your recipes, I have bought both cook books and have not tried one I didn’t LOVE. But why can’t I print one off your website? I click on “print” and it takes me to the print ready page, however, the button never works. I’m old school and need my recipes printed! Help!

    Megan Gilmore

    Which browser are you using? When I click on the print button in Safari, a new page shows up that immediately connects to my printer and shows the print-friendly recipe. In Firefox, just the printer-friendly page appears, and then I manually have to select the print option. But, neither page is blank, so I’m guessing there’s either a pop-up blocker of some sort going on with your computer or maybe it’s a different browser?

      Julie

      I’m using Firefox, and the print friendly page comes up, but the button doesn’t work and there is no manual option either….I’ll try using explorer. Thanks for your reply….and your awesome recipes!

Tracy

Hi, is the sugar functional or just for taste? Could this be omitted?
Thanks

Rainlily

I had never cooked with millet before. A couple weeks ago I bought a few cups of it in the bulk section specifically to try this recipe. I put the millet in the freezer, not sure how soon I would actually get to it.
I took it out this morning and soaked it for 3 hours. It took much longer to blend than indicated, closer to 10-15 minutes, and still had some hard bits in it. Maybe because it was frozen? I cooked the bread for 30 minutes and took it out because it looked done. I let it sit for 30-45 minutes before cutting it.
It was quite good and my family liked it. It did taste like cornbread but, was just a little bit too moist. Maybe I should have baked it 5 minutes longer. Next time I’ll use a little less water.
Also, it was my first time using a new food processor and I had trouble getting the lid to lock into place, so all the ingredients sat in the food processor for about 10 minutes before I was able to process them. The chia seeds were likely gelatinous by then which may have added to the moisture content? Still, it had a good texture.
Thanks for all your creative recipes, Megan! I bought “No Excuses Detox” yesterday at a local store and can’t wait to try some of those great looking recipes, especially the desserts!

SAmi

I made this recently and it was absolutely delicious! Thank you for a wonderful recipe. I am wanting to make this again but need a recipe that is oil free. Is there any oil free substitute for the coconut oil? Would applesauce work in its place? Thank you again. We eat A LOT of your recipes around here and my whole family (5 year old included) rave about your creations.

    Megan Gilmore

    Applesauce might work! Or maybe pumpkin puree? The texture won’t be exactly the same, but I think think it would be fine.

Kayla

I am over-the-moon happy to have “corn”bread again! Bless you for this amazing recipe 😀
I looked at it, and thought “suuure… that’s gonna work” :/ because it looks well, bizarre. But i decided to try it because other recipes I have tried of yours have worked… and so did this recipe, and it is delicious! I think my food processor is too small to completely pulverize the millet, so i had to transfer it to my vitamix to finish the job. once creamy I added the vinegar, and proceeded as directed. It baked in under 25 minutes in my oven, and turned out fantastic. interestingly I find it a lot less crumbly and even more ‘corn’ tasting now on day 2 than when fresh. That too is a plus :D,
Thankyouthankyou for this great recipe!

Brooke Miller

I loved this! It’s easy and so remarkably similar to cornbread it’s a delight😊. My picky 4 year old gobbled it down topped with sliced bananas and drizzled honey as “cake.” Yum😋. Only thi thing is next time I think I’ll just soak the Miller overnight because for me, at 2 hours soaking it still had a little crunch here and there. But that she life an easy fix.

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