Quinoa Cornbread
Time Required: 15 (45 min. total)

Quinoa is an awesome, non- meat source of all 8 essential amino acids, and it also just happens to have a high moisture content.  That makes it a great addition to cornbread because it keeps it rich and moist.  Next time you are making quinoa for another OTL recipe, make a few extra cups and freeze in a ziplock to use in this recipe when you want cornbread with dinner.


2 cup(s) buttermilk -- or milk plus 1 Tbsp. lemon juice
2 egg(s)
3/4 cup(s) sucanat -- or other sugar
1 1/4 cup(s) quinoa -- cooked
1 1/4 cup(s) cornmeal flour
1/4 cup(s) corn meal
1 1/2 cup(s) whole wheat pastry flour -- or just whole wheat, or Gf mix
2 tsp baking soda
1 tsp salt


Prep Work:  Rinse quinoa to lessen bitter taste if desired. (I personally have never noticed a difference but some people do.)  Cook quinoa in small pan with 2x as much water; bring to boil then simmer with lid on for 15-20 min.  Quinoa kernels will pop when done.  (see OTL video Cooking Quinoa)

1.  Preheat oven to 350 degrees.  Grease a 9x9 baking pan lightly with oil.

2.  Mix buttermilk, eggs, sucanat (sugar) and quinoa.  Sprinkle flours, corn meal,  baking soda and salt over the top;  blend all together just until combined.  Pour into prepared pan.

3.  Bake 30 minutes or until brown on edges.

                                    (adapted from wholefoodsmarket.com)


I made half the recipe and it was the best cornbread I have ever made.  The family loved it!

By pandyjohnson on 2011 03 04

I’m so glad Pandy! I love cornbread but just don’t eat it much because it seems to always be dry, or so sweet that it is like cake.  I really like this recipe too.

By molly on 2011 10 07

Hi Molly,

Not sure what divided means and do I need to rinse the quinoa?

By Jomo on 2012 02 22

Sorry I left that word there from when the recipe used to say, “keep 1/4 c. of cooked quinoa aside to sprinkle on top before baking.”  I just didn’t see the point so I put it all back in the batter, but forgot to remove that word “divided”.

By molly on 2012 02 22

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