That’s right, corn bread without the corn! Just use Kamut flour and Millet flour to get the same cornbread texture effect and taste. Bread Beckers posted a recipe for Kamut “Corn” Bread on their Facebook page yesterday and I had to try it.
My WonderMill grain mill can grind both Kamut and Millet into fresh flour and luckily I had both of them on hand today, just pour the millet into the WonderMill slowly like you would any other small grain. The end result of this recipe was superb, my new favorite cornbread, thanks Bread Beckers.
- 1 cup Kamut flour
- 1 cup millet flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon honey
- ¼ cup olive oil
- 1½ cup buttermilk (I use powdered buttermilk and water)
- 2 large eggs
- Pre-heat the oven to 450 degrees.
- Add all the dry ingredients to a large mixing bowl and whisk together.
- Add all the wet ingredients to the mixing bowl and whisk for 40 seconds.
- Pour batter into greased cake pan and bake for 20 minutes, until golden brown.
- Best served while still warm (leftovers heat up nice and moist in the microwave).
I warmed up some pumpkin turkey chili for lunch to eat with this wonderful “Corn” Bread. Another great thing about this corn bread is that it contains millet which counteracts the gas effect you get from eating beans.
Both Kamut and Millet whole grains can be purchased from BreadBeckers.com if you can’t find those grains locally.
