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