hi everyone today I'm going to show you how to make corn bread without corn so if you're avoiding corn and missing corn bread you will love this recipe there are a few things you will need to prep first step is buttermilk you can use any plant-based milk you like I'm using almond milk and an asset such as apple cider vinegar or lemon juice next up is millet which will be the substitution for cornmeal if you're not familiar with millet it's a seat just like quinoa the reason I'm using millet and not quinoa here is that melon is yellow and slightly sweet just like corn soak the mallet for a couple of hours so it hydrates and softens a little the last ingredient you will need to prep before putting all the ingredients together is zucchini which will provide moisture to the corn bread without impacting the flavor or color when the millet is done soaking added to a food processor together with the chopped up zucchini and the buttermilk process until smooth if you don't have a powerful food processor use a blender so the millet breaks down completely now I made this recipe over two days because what I was processing the ingredients my little one woke up so I transferred everything into a glass bowl if he didn't wake up I would just continue adding the rest of the ingredients into the bowl of the food processor and by rest of the ingredients I mean almond flour a mix of ground white chia seeds and golden flax seeds vegan butter I have a recipe for vegan butter on my channel I will leave a link to it in the description box below coconut sugar baking soda and salt mix all the ingredients together until well combined if you're planning on making the batter ahead of time and baking the cornbread the next day or a few hours later I would recommend that you add the baking soda right before baking baking soda mixed with acid reacts immediately so if you let the batter set at all the cornbread won't rise properly transfer the batter into a greased cast-iron pan and bake the cornbread at 350 degrees Fahrenheit until golden brown for about 35 to 40 minutes and that's it corn free cornbread that tastes just like the real thing I am so excited to share this cornbread recipe with you because I know that many of you like cornbread but don't eat corn and so this is a great alternative because the taste and the texture is really close to real cornbread how do you like it the texture it's like cornbread there's no difference like I'm sure you can vary the ingredients in our normal cornbread to get slightly different textures but there's a general texture yeah and I think this nails it like right in the ballpark so you won't be able to tell there is no cord yeah really like it's a really good job and it comes through petra's excellent chef like skills in the kitchen and my creativity we started with the first variant which was it was just not just millet yeah and it was very savory and I don't know how to earthy in my opinion so I said okay we need to make it a little bit more sweet which led to the second variant which was just almond flour and quite a bit of sweetener yeah so you were like that's like a cake that was like cake it's the then tada you mix them together well you get Tanners midwest cornbread and thanks to Petrus help it tastes lovely it's got a fluctuating groove to it but an underlying like neutral cooling sensation it's not a flavor it's a sensation I don't know where it comes from but I'm eating really spicy chili which will be on the menu in another video yes to be continued this one it's doing a really good job of making that chili neutral in the aftertaste so it's like taking away the burn if that makes sense it does a really good job of going sweet savory cool doesn't get in the way of what you're eating though so as I'm eating the chili it's just a vehicle for the chili to get to my mouth right that's what I want it to be and then afterwards it can make its taste known which it does really well in the aftertaste but the chili is the star of the show or whatever you're having your cornbread with right it's not about the entree is the the entree not the cornbread so it stays out of the way until you want it there which is I think a really good ask me of a any sort of side dish yes should complement right so I think you're going to have a blast with this recipe if you have anyone that you want to disguise some cornbread and try and trick them do it with this yes so I hope you enjoyed this video if you did please give me a thumbs up comment below subscribe to my channel and I'll see you next time .
Video Description:
PRINT THE CORNBREAD RECIPE: https://nutritionrefined.com/paleo-cornbread/
PRINT THE BUTTER RECIPE: https://nutritionrefined.com/vegan-butter/
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I believe that some side dishes are almost as important as the main course itself, this cornbread is one of them. There’s something so perfect about the way this tender, only slightly sweet cornbread soaks up the extra sauce from chili (p. …) and deepens in flavor with a pat of butter (p. …).
What’s different about this "cornbread" is that it’s corn-free. The star of the show here is millet, which is a seed (though it’s often categorized as a grain). Millet is the perfect substitution for corn because it has a mildly sweet flavor and yellow color very similar to that of corn grits.
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USED TOOLS & INGREDIENTS:
Food processor: https://nutritionrefined.com/food-processor
Cast iron pan: https://nutritionrefined.com/cast-iron-pan-9
Knives: https://nutritionrefined.com/knives
Cutting Board: https://nutritionrefined.com/cutting-board
Mixing bowls: https://nutritionrefined.com/bowls
Measuring cup: https://nutritionrefined.com/measuring-cup-4
Measuring cups: https://nutritionrefined.com/measuring-cups
Measuring spoons: http://nutritionrefined.com/measuring-spoons
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
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This recipe has been inspired by Cornbread from Detoxinista.
