stuart james beall

This is a tasty sweet bread you should eat with a fork.

For this recipe, you will need:

-mixing bowl with a handle

-rubber mixing spatula

-pie & cake server

-cast iron skillet, well seasoned

-Blue Diamond almond milk, 1+1/8 cup

-corn oil, 3/8 cup

-chicken eggs, 2

-millet flour, 1+1/2 cup

-Prairie Gold whole wheat flour, 1 cup

-cane sugar, 1/8 cup

-sea salt, 1 teaspoon

-Rumford baking powder, 1 teaspoon

For some people, it will be difficult or impossible to find these exact ingredients. I suggest you check into a Wild Oats Market, or the equivalent. If there is nothing of the like available to you, you will have to make substitutions.

Put a drizzle of the corn oil into the skillet, and warm it in a convection oven set at 350° Fahrenheit. I will warn you in advance, no other vegetable oil will taste quite as good in this recipe as corn oil. Measure all the ingredients carefully into your mixing bowl, with the remaining corn oil, and stir until you have a nice batter.

Make sure your hot skillet is coated inside with the corn oil, then pour the batter into it. Bake for about 40 minutes.

Remove from oven, and slice like you would a pie. Serve immediately.