Sorry if there is any confusion about this blog. A hacker gained access to the original post. Every time I logged in to the site Dr. D has set up for bloggers, the comment section was filled with junk messages. Only the sin nature of man can explain why people with brilliant minds waste all of their potential doing evil things. I deleted the original post and am reposting it here. I bought millet yesterday and plan to bake bread tonight.

I started out to blog about how circumstances forced me into a variation on one of my favorite recipes. Then I realized I had never posted about the basic recipe. So it looks like I will be writing two bread blogs in a row.

I have been blogging since 2004, and every November and December I have blogged about cornbread. I love cornbread of any type, but my favorite is moist cake-like cornbread. I like it best when it has the gooey texture of a brownie.

But corn is a problem. It is listed as avoid for Type Os.

On the GenoType diet it is a toxin for Gatherers and a black dot for Hunters. Since I mostly identify myself as a Hunter, I can justify having corn on rare occasions, but I know it isn’t really good for me.

Corn is neutral for Type As, but it is an infrequent neutral on the Type A diabetic diet. HH has Type 2 diabetes in his family and has elevated blood sugar if he doesn’t watch what he eats.

So we rarely eat corn at our house. Last year at Thanksgiving, I combined several recipes together and came up with a delicious cornbread that has just the taste and texture I like. I told myself it would have to be a holiday recipe, that neither HH nor I needed to be eating cornbread very often.

But the memory of that delicious cornbread haunted me.

DD had tried to make a loaf of bread with millet flour one time, but it was too heavy. She came up with the idea to grind millet and use it in my cornbread recipe. She and ESS loved it. I tried it. HH and I agreed that it was delicious. The texture was just like cornbread. The flavor was wonderful, not identical to cornbread, but close enough to be satisfying.

Millet cornbread is perfect with chili, tasty with any meal, and outstanding with ghee as an afternoon snack. It has become one of my favorite recipes.

Millet Cornbread
2 cups millet, ground into flour
4 tsp baking powder
2 eggs
1 cup milk
1/3 cup oil
1/3 cup honey

Mix dry ingredients together and set aside
Mix wet ingredients and pour over dry ingredients. Stir together
Bake at 425 degrees for 20 minutes in 9x9 pan.