Quinoa Cornbread
Post date
Friday, January 8, 2010 - 21:43
Source of Recipe
Whole Foods
Serves/Makes/Yields
16
Recipe Description
This gluten-free updated version of classic cornbread has more flavor and texture than most, thanks to the cooked quinoa folded into the batter and sprinkled on top. Plus, quinoa is a healthy whole grain! Serve squares of it underneath, alongside or crumbled on top of beans, soup, chili, greens or roasted veggies.
Ingredients
3 cups corn flour
1 1/4 cups cooked quinoa, divided
2 teaspoons baking soda
1 teaspoon salt
2 cups low fat buttermilk
2 large eggs
Preparation
- Preheat oven to 350°F.
- Line a 9x9-inch baking pan with parchment paper or foil; set aside.
- In a large bowl, stir together flour, 1 cup cooked quinoa, baking soda and salt until combined, breaking up any lumps of quinoa, if needed.
- In a second bowl, whisk together buttermilk and eggs, add to flour mixture and stir just until combined.
- Transfer batter to prepared pan, spread out evenly and then scatter remaining 1/4 cup quinoa over the top.
- Bake until cooked through and golden brown around the edges, about 30 minutes.
Nutrition Information
Per serving (about 3oz/74g-wt.): 120 calories (15 from fat), 2g total fat, 0g saturated fat, 30mg cholesterol, 350mg sodium, 21g total carbohydrate (3g dietary fiber, 2g sugar), 4g protein
Type of Meal