Quinoa Cornbread

Name: Quinoa Cornbread
Ingredients: 1 tablespoon butter, to grease the dish; 1 cup whole wheat flour; 3/4 cup cornmeal (I've tried regular and coarse grind cornmeal, different textures, but both are good); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 large eggs; 1 1/2 cups cooked quinoa, room temperature; 3 tablespoons butter, barely melted and cooled a bit; 3 tablespoons coconut palm sugar; 3/4 teaspoon salt; 2 cups milk; 1 1/2 tablespoons white vinegar; 1 cup heavy cream

13 ingredients

11 steps

Ingredients

1 tablespoon butter, to grease the dish
1 cup whole wheat flour
3/4 cup cornmeal (I've tried regular and coarse grind cornmeal, different textures, but both are good)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/2 cups cooked quinoa, room temperature
3 tablespoons butter, barely melted and cooled a bit
3 tablespoons coconut palm sugar
3/4 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

Directions

1

Preheat the oven to 350 degrees.
2

Roughly ten minutes before you are ready to bake the bread (while you are mixing the batter) place the one Tablespoon butter into a 7 x 11 glass baking dish and put the dish into the hot oven.
3

In a small bowl stir together the flour, cornmeal, baking powder, and baking soda.
4

In a large bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again.
5

Then add the dry ingredients and stir just until the batter comes together.
6

The batter will be very thin.
7

Pour the batter into the heated dish.
8

Drizzle the heavy cream all over the batter, but do not stir. Carefully place in the oven and check after 45 minutes.
9

The bread is done when the top becomes lightly browned and the center just set, somewhere between 45-60 minutes.
10

If you want, you can finish with a very short time under the broiler to brown the top nicely.
11

Serve warm, and enjoy!