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
-
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.
Quinoa Cornbread With Corn
rate this recipe
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)
You May Also Like These Recipes
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Leave a Reply