Corn and Quinoa Cornbread is moist, packed with flavor and downright scrumptious. It's easy to make it gluten free, too.
Corn and Quinoa Cornbread, AKA Quinoa Cornbread
Hi. It's Lois in the kitchen at Recipe Idea Shop. I first tried this recipe when visiting my daughter Erin 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, too.
Quinoa has more protein than any other grain, and it is a "complete protein." That means it contains all eight essential amino acids. So it's really good for you.
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. I cannot remember where I got the original recipe from. I thought it might be a Moosewood recipe, but I haven't been able to find it in any of my cookbooks!
Corn and Quinoa Cornbread Recipe
- 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 (or gluten free flour)
- 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
- 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.
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Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.