This cornbread is airy but does not rise much. It is reminiscent of a “corn toastie,” something I loved as a child.
Light Cornbread with Fresh Dill
1 cup yellow cornmeal
1/3 cup millet flour
2 tablespoons cornstarch
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1 and 1/2 teaspoons white sugar
3/4 cup sour cream
3/4 cups almond milk (or milk)
1/4 cup canola oil
1/3 cup fresh dill sprigs, snipped (kitchen scissors makes this an easy task)
Preheat oven to 450 degrees. Grease a 9” x 13” pan.
Whisk dry ingredients. Add sour cream, almond milk, egg, and oil, mixing with a whisk or fork just until moistened. Fold in fresh dill.
Bake about 20 minutes or until golden brown (convection oven: 425 degrees for about 13-14 minutes). Yield: 10-12 portions. Refrigerate or freeze uneaten portions. Freezes well.
Thankfully, the dill was subtle rather than overpowering. This cornbread has been a great complement both to a soup and to a dinner salad. Of course, you can make this recipe without the dill. Or, try adding other fresh items, such as peppers or corn. But be sure to refrigerate if adding fresh veggies.