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    Recipe Idea Shop » Recipes » Breads

    Quinoa Cornbread With Added Corn Kernels

    Published: by Kathy Owen Dec 8, 2024 Modified: Dec 8, 2024· "As an Amazon Associate, I earn from qualifying purchases"

    Share on Facebook Share on Pinterest Share on LinkedIn <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"> <title>flipboard</title> <path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path> </svg>" xlink:href="# flipboard "> Share on Flip it Share on Email

    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. 

    Jump to Recipe Print Recipe

    quinoa cornbread with corn kernals

    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 recipe

    Prevent your screen from going dark

    Quinoa Cornbread With Corn

    Moist, delicious, cake-like cornbread.

    Author: Recipe Idea Shop

    Rate this Recipe Print Pin Save Saved!
    Prep : 15 minutes mins
    Cook : 45 minutes mins
    Total Time: 1 hour hr
    Course : Bread
    Cuisine : American, Gluten Free
    Servings : 16

    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
    Get Recipe Ingredients

    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
    Like this recipe?We Have More Here!

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    About Kathy Owen

    Kathy Owen 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.

    5 from 2 votes (2 ratings without comment)

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