Recipes // Side Dishes // Millet Skillet Cornbread

Millet Skillet Cornbread


By Danny Seo

Serves 12

Old-fashioned cornbread gets reboot using tasty and versatile millet-then takes it another step ahead with a chipotle butter topping.


  • 2 tablespoons canola oil
  • ½ cup millet
  • 1 ½ cups water
  • 1 ¼ teaspoon salt, divided
  • ½ cup butter (1 stick), melted
  • 2 cups buttermilk
  • ¼ cup maple syrup
  • 2 cups cornmeal
  • ½ teaspoon baking soda


  1. Preheat oven to 350° F. Grease a 10-inch cast-iron skillet with canola oil. Set aside.
  2. In a 2-quart pot, combine millet, water, and ¼ teaspoon salt. Bring millet to simmer, lower heat to lowest setting, and cook until all water is absorbed, approximately 20 minutes.
  3. Whisk together melted butter, buttermilk, and maple syrup. Stir in cooked millet. Set aside.
  4. In separate bowl, whisk together cornmeal, baking soda, and remaining 1 teaspoon salt.
  5. Mix wet ingredients into dry until just combined.
  6. Over medium flame, heat skillet. Pour batter into pan and transfer to oven. Bake until lightly golden and toothpick inserted in center comes out clean.
  7. Serve with chipotle butter.
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