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Crunchy Cornbread

This yummy cornbread is distinctive because it uses a coarser ground meal. In the past I could only find it in some Hispanic foods sections, but now Bob’s Red Mill also makes a good one, too.

Millet Spoon Bread


  • 1 C raw millet
  • 2 C water
  • 2 C milk
  • 1 T butter
  • 1 t salt
  • 6 eggs, separated and beaten well separately
  • Chopped pecans or walnuts


  1. Bring millet and water to a boil. Let sit for 30 minutes.
  2. Add milk and cook 30 minutes.
  3. Add butter and salt. Cool about 5 minutes.
  4. Add beaten yolks and fold in beaten whites.
  5. Turn into 8 x 8 inch greased casserole. Top with nuts.
  6. Bake at 350° for 45 minutes.
  7. Serve with syrup.

Recipe source: Patti Morris

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