Savory Millet Bread

This bread has the crumbly texture of a southern corn bread. Try serving it with chili—delicious!

cups millet flour

V cup cornstarch

V teaspoon baking powder xh teaspoon baking soda xh teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried cilantro

1 cup milk

1 cup grated low-fat cheddar cheese

1 egg, beaten

6 tablespoons butter, melted and cooled

Preheat oven to 350° F. Lightly grease a 9-inch square baking pan.

In a medium-size mixing bowl, use a fork to combine the millet flour, cornstarch, baking powder, baking soda, salt, garlic powder, and cilantro. Add the milk, cheese, egg, and cooled butter. Stir just until combined.

Pour the batter into the prepared pan. Bake 25 to 30 minutes until the top is slightly browned and a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before cutting and removing from pan.

Makes one 9-inch square loaf (about nine 3" X 3" servings)

0 0

Post a comment