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.
Ingredients:
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
Directions
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)
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Comments:
I made half the recipe and it was the best cornbread I have ever made. The family loved it!
By pandyjohnson on 2011 03 04I’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 07Hi Molly,
Not sure what divided means and do I need to rinse the quinoa?
By Jomo on 2012 02 22Sorry 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