This savory and sweet nutty bread is my favorite dinner roll. It’s reminiscent of cornbread and perfect for Thanksgiving. I also love to serve it with my crockpot chili, as a breakfast egg sandwich or vegan with Appalachian soup beans. It’s an amazingly moist and rich gluten-free bread I should have shared twenty years ago!
Over two decades ago, I begged my sister Dana to help me make a corn-free cornbread. With my mother’s family from Kentucky, cornbread and beans (don’t forget the ketchup) was a weekly staple at our house and I really missed it when I was diagnosed with a severe corn allergy. We tinkered with the recipe and to her credit, Dana perfected it. I do think this recipe tops cornbread in texture, taste and healthful ingredients.
I hope you enjoy these milletbread rolls as much as my kids and I do. Thanks, Aunt Dana for the recipe perfection and Happy Thanksgiving to all with mucho wishes of health and gratitude!