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Quinoa Cornbread With Corn

Moist, delicious, cake-like cornbread.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Bread
Cuisine: American, Gluten Free
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: corn and quinoa cornbread, cornbread, quinoa cornbread
Servings: 16
Calories: 207kcal
Author: Kathy Owen

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

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