cornbread fail

Last night I made cornbread using this recipe.  We don’t have a cast iron skillet, so I just used a regular pan.  I was all excited and looking forward to delicious cornbread…

I didn’t have wheat flour on hand so I just subbed in millet flour, thinking it would be fine.


Millet flour is gluten-free, and without any gluten the cornbread was dry, fell apart, and had the weirdest taste.  We didn’t eat it.  Cornbread FAIL.

The soup though (which I failed to take a picture of) was delicious.  And I had extra to freeze for a post-baby meal!

White Bean Broccoli Soup

  • 1lb. white beans, soaked 8 hours, drained and rinsed
  • 1/4 c. olive oil
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 1T. italian seasonings
  • 1t. sage
  • 1t. cumin
  • 1 1/2t. salt
  • 8+c. water
  • 1lb. chopped broccoli
In a large soup pot, saute the onions and garlic in olive oil.  After about 3 minutes, add in the italian seasonings, sage, cumin, and salt.  Saute until onions are soft, about 4 more minutes.  Add 8c. water and beans.  Adjust water levels – water should be about 1 inch over the beans.  Bring to a boil.  Reduce heat and simmer for at least one hour.  After an hour or so, add in the broccoli.  Return to a boil and simmer for at least 30 minutes.  Remove from heat and puree soup (I used an immersion blender).  Serve immediately.  Serves 8.

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