Recipe: Quinoa Cornbread

This tasty cornbread recipe combines the rich sweet taste of corn and cream with herbs and the crunchy texture of quinoa for a unique and delicious bread you'll want to make again and again. Cooking this in a cast iron skillet will give the outside that delicious golden-brown crust you love! It's also great left over for breakfast with butter and a bit of jam.

Quinoa Cornbread

(Photo credit: Wikipedia)

Ingredients:

1 tbsp butter, to grease pan
1 cup whole wheat pastry flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp dried mixed herbs (your choice)
2 large eggs
1 1/2 cups cooked quinoa, cooled
3 tbsp unsalted butter, just melted and cooled
3 tbsp brown sugar
3/4 tsp sea salt (fine)
2 cups milk
1 1/2 tbsp white wine vinegar
1 cup heavy cream

Directions:

• Preheat an oven to 350 degrees F.
• Butter a 10-inch cast-iron skillet or baking dish. 
• Preheat skillet in oven for about 10 minutes before baking cornbread. 
• Stir together cornmeal, flour, baking soda, baking powder, and dried herbs in a large bowl.
• Blend beaten eggs, melted butter, and quinoa in a separate bowl until well-blended. 
• Stir in salt, vinegar, sugar, and milk. 
• Add wet ingredients to dry ingredients and stir until batter just comes together. Batter will be thin. 
• Pour batter into heated skillet, then pour heavy cream into the center of the batter. 
• Do not stir the mixture, it will form as it bakes. 
• Place in the oven and check after 45 minutes. 
• Cornbread is done when the top is light brown and the center just sets. If necessary, cook an additional 10 to 15 minutes.
• If desired, place under broiler for a minute to brown the top of the bread.