Autumn millet bake with cream from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 494) by Mark Bittman

  • maple syrup
    Buy Now
  • cream
  • Show all ingredients...

  • EYB Comments

    Can substitute any neutral oil for grapeseed oil, winter squash for butternut squash, honey for maple syrup, water for stock, hazelnuts for pumpkin seeds, and quinoa or cracked wheat for millet.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, winter squash for butternut squash, honey for maple syrup, water for stock, hazelnuts for pumpkin seeds, and quinoa or cracked wheat for millet.

  • Kattancock on February 09, 2026

    Kind of boring and not enough liquid to cover millet.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.