Quinoa Cornbread Food

QUINOA CORNBREAD

Quinoa Cornbread image

Make and share this Quinoa Cornbread recipe from Food.com.

Provided by Recipe Junkie

Categories Quick Breads

Time 1h

Yield 1 7x11" pan

Number Of Ingredients 13

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

Steps:

Preheat the oven to 350 degrees.
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.
In a small bowl stir together the flour, cornmeal, baking powder, and baking soda.
In a large bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again.
Then add the dry ingredients and stir just until the batter comes together.
The batter will be very thin.
Pour the batter into the heated dish.
Drizzle the heavy cream all over the batter, but do not stir. Carefully place in the oven and check after 45 minutes.
The bread is done when the top becomes lightly browned and the center just set, somewhere between 45-60 minutes.
If you want, you can finish with a very short time under the broiler to brown the top nicely.
Serve warm, and enjoy!

Nutrition Facts : Calories 2909.2, Fat 173.1, SaturatedFat 99.2, Cholesterol 888.5, Sodium 3668.9, Carbohydrate 285, Fiber 27.3, Sugar 39.6, Protein 69.4

GLUTEN-FREE QUINOA CORN BREAD

Gluten-Free Quinoa Corn Bread image

Yummy gluten-free corn bread, and because of the quinoa it's good for you too! Serve hot, with lots of butter.

Provided by jayell79

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups cornmeal
1 cup quinoa flour
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 ½ cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
1 tablespoon honey

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch baking pan.
Combine cornmeal, quinoa flour, baking powder, salt, and baking soda in a bowl.
Mix buttermilk, egg, butter, and honey together in a separate bowl. Pour over cornmeal mixture; mix the two together. Pour into the greased baking pan.
Bake in the preheated oven until top is golden, about 25 minutes.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 43.6 g, Cholesterol 37.8 mg, Fat 7.5 g, Fiber 5.2 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 586.6 mg, Sugar 7.1 g

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