Millet Skillet Bread

The passing of the fall equinox and shortening days are reflected in the Fairmount Farmers Market's selection of winter vegetables, like these pretty delicata squash from Camas Swale Farm. But the fun of summer is not completely gone, and this Sunday the corner of Agate and 19th will anchor the Sunday Streets event from noon to 4 PM, with all manner of foot and cycle traffic and activities between Washbourne and Amazon Parks.

Roasted delicata squash is a favorite in our household, and turning on the oven inspired me to make a skillet bread, which inspired me to make a pot of chili. I had some leftover cooked millet, and the alliteration made it an obvious addition to my regular skillet corn bread. Searching the internet for inspiration uncovered this quinoa skillet bread from Heidi Swanson. As in this spider cake, her recipe includes cream poured into the center for a custardy core. I used half as much as she called for, and liked the effect, but you could use the full amount or leave it out entirely for a more traditional corn bread. Enjoy with some wintery roasted vegetables and soup or stew.

Millet Skillet Bread

adapted from 101 Cookbooks

3 tablespoons unsalted butter, divided use
1 cup (115 g) flour
3/4 cup (115 g) yellow cornmeal (coarse)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups cooked millet*
2 large eggs
3/4 teaspoon fine grain sea salt
1 tablespoon brown sugar
2 cups buttermilk (or 2 cups regular milk plus 1 1/2 tablespoons white vinegar)
1/2 to 1 cup heavy cream (optional, but will give the bread a rich, creamy center)

1. Preheat the oven to 350F C degrees and place a rack in the top third. Place in a 10-inch oven-proof skillet such as a cast-iron pan.

2. In a large bowl stir together the flour, cornmeal, baking powder, and baking soda.

3. In a medium microwave safe bowl, melt 2 tablespoons butter. Stir in the cooked millet. Then beat in the eggs, salt and sugar. Finally, mix in the buttermilk.

4. Remove the hot skillet from the oven. Add the final tablespoon of butter to the pan and swirl to melt the butter and coat the pan.

5. Add the wet ingredients to the dry ingredients and stir just until the batter comes together. Pour the batter into the heated skillet. If using, pour the heavy cream into the center of the batter and do not stir. 

6. Carefully place in the oven and bake for 45-60 minutes until the top becomes lightly browned and the center just set. Serve warm.

*To cook a pot of millet, combine 1 part millet to 2 parts water in a rice cooker and cook or in a pot and simmer until the water is absorbed, about 20 minutes.