After several tries I finally made a great cornbread that you would never guess to be gluten-free.
Ingredients
- eggs: 3 piece
- ½ cups milk: 1 piece
- butter: 0.5 cup (melted)
- white vinegar: 1 Tbsp
- cornmeal: 2 cups
- millet flour: 1 cup
- white sugar: 0.25 cup
- baking powder: 1 Tbsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
-
Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish.
-
Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.
