Corn and Quinoa Cornbread is moist, flavorful, and downright scrumptious. Quinoa has more protein than any other grain and is a "complete protein." That means it contains all eight essential amino acids. So, what's not to love.
I first tried this recipe when visiting my daughter several years ago. I absolutely loved it and have made it many times since then. When I take it to potluck suppers, everyone loves it.
Quinoa adds a nutty flavor to cornbread and an awesome texture as do the kernels of corn.
You can substitute Bob's Red Mill Gluten Free 1-to-1 Baking Flour (1:1) for the wheat flour, and it will be gluten-free.
Quinoa Cornbread Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 cup fresh or frozen corn kernels
- 1 ½ cups cornmeal
- ¾ cup flour (may substitute 2 ¼ cups cornmeal mix for flour and cornmeal)
- 1 tablespoon sugar
- 1 cup milk
- ⅓ cup maple syrup
- ⅓ cup melted butter
- 2 eggs
Instructions
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In a 1-quart saucepan, heat the olive oil until hot. Add a couple tablespoons of the quinoa and toast it over high heat stirring frequently until browned, about 5-7 minutes.
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Add the water, the balance of the quinoa, cover the pan, and reduce the heat to a simmer for 8 to 10 minutes until all the liquid has been absorbed.
-
Mix all the dry ingredients in a large bowl and set aside.
-
In a separate bowl, mix the remaining ingredients thoroughly and add it to the dry ingredients.
-
Add the cooked quinoa and mix well.
-
Pour into a greased 7" x 9" baking dish and bake at 350F degrees for about 35-45 minutes, or until a toothpick inserted comes out clean.
Quinoa Cornbread With Corn
Moist, delicious, cake-like cornbread.
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Author: Recipe Idea Shop
Ingredients
- 1 tablespoon olive oil
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 cup fresh or frozen corn kernels
- 1 ½ cups cornmeal
- ¾ cup flour (may substitute 2 ¼ cups cornmeal mix for flour and cornmeal)
- 1 teaspoon baking soda
- 1 ¼ tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- ⅓ cup maple syrup
- ⅓ cup melted butter
- 2 eggs
Instructions
- In a 1-quart saucepan, heat the olive oil until hot. Add a couple tablespoons of the quinoa and toast it over high heat stirring frequently until browned, about 5-7 minutes.
- Add the water, the balance of the quinoa, cover the pan, and reduce the heat to a simmer for 8 to 10 minutes until all the liquid has been absorbed.
- Mix all the dry ingredients in a large bowl and set aside.
- In a separate bowl, mix the remaining ingredients thoroughly and add it to the dry ingredients.
- Add the cooked quinoa and mix well.
- Pour into a greased 7" x 9" baking dish and bake at 350F degrees for about 35-45 minutes, or until a toothpick inserted comes out clean.
Nutrition (may vary depending on ingredients and amounts used)
Calories: 207kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 361mg | Potassium: 182mg | Fiber: 3g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
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