Gluten Free Millet and Corn Bread
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23cm|9" square baking tin.
Whisk together the eggs, water and oil in a bowl until blended. Set aside.
Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a mixing bowl and make a well in the centre. Pour the liquid mixture into the well and stir until just combined.
Pour into the tin and sprinkle with millet seeds.
Bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 10 minutes before cutting into slices and sprinkling lightly with salt.