Quinoa Cornbread

Quinoa Cornbread

What better comfort accompaniment to a bowl of hot soup or stew than homemade cornbread? Cornbread has been around…well, forever it seems!  For many it brings back childhood memories.  And even for those who didn’t grow up with it, cornbread carries with it an element of heart-warming nostalgia.

But let’s face it.  Cornbread isn’t exactly healthy or nutritious.  No, corn is not a vegetable.  It’s a grain.   And the most sugary, starchy, empty grain at that.  So if you eat cornbread regularly, why not give it some redeeming nutritional value by adding one of the healthiest grains in the world? Especially since it’s color and texture will make it undetectable.  And instead of using vegetable oil or butter, why not use mega healthy coconut oil?  See where I’m going with this?  And I promise, you’re going to love this cornbread!

So here it is – delicious traditional cornbread, just the way you’ve always loved it, but with some added health benefits!

This cornbread recipe comes by way of request from Dani (Make a Request!) who wanted a recipe for healthy corn muffins.  This recipe can be used to make muffins as well.  Thank you for you request, Dani, I enjoyed developing this recipe!

Quinoa Cornbread

Let’s get started!

Place the cornmeal in a medium bowl.

Quinoa Cornbread prep 1

Add the milk and let it sit for at least 10 minutes to soften.

Quinoa Cornbread 2

Combine the flour, baking powder, salt, and sugar in a large mixing bowl.

Quinoa Cornbread 3

Add the eggs and coconut oil.  Don’t worry that it’s solidified.

Quinoa Cornbread 4

Using an electric mixer, beat in the eggs and oil just until the mixture is crumbly.

Quinoa Cornbread 5

Add the milk/cornmeal mixture and beat just until combined, about 30 seconds. Be careful not to over-beat or the cornbread will not rise properly.

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Stir in the quinoa, breaking up any lumps.

Quinoa Cornbread 10 Quinoa Cornbread 11

Pour the batter into a greased 9×13 inch pan and bake in an oven preheated to 400 degrees F for about 35 minutes or until a toothpick inserted into the center comes out clean. Let sit for at least 5 minutes before cutting.

Quinoa Cornbread 13

Pour the batter into a greased 9×13 inch pan and bake in an oven preheated to 400 degrees F for about 35 minutes or until a toothpick inserted into the center comes out clean.

Quinoa Cornbread 14

Let sit for at least 5 minutes before cutting.

Quinoa Cornbread 15 Quinoa Cornbread

Quinoa Cornbread
 
:
Serves: 6-8
Ingredients
  • 1½ cups cornmeal
  • 2½ cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup sugar
  • 2 eggs
  • ½ cup coconut oil
  • 1 cup cooked quinoa
Instructions
  1. Preheat the oven to 400 degrees F. Grease a 9X13 inch baking pan.
  2. Combine the cornmeal and milk in a medium bowl and let it stand for at least 10 minutes.
  3. Combine the flour, baking powder, salt, and sugar in a large mixing bowl. Using an electric mixer, beat in the eggs and oil just until the mixture is crumbly. Add the milk/cornmeal mixture and beat just until combined, about 30 seconds. Be careful not to over-beat or the cornbread will not rise properly. Stir in the quinoa, breaking up any lumps.
  4. Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Let sit for at least 5 minutes before cutting.

 

Quinoa Cornbread

15 Responses

  1. wrote on

    Kimberly, this sounds delicious. I’ve been making my cornbread using mesquite flour in place of some of the regular flour, and I think I’d want to do the same with this recipe. The mesquite adds an amazing and unique flavor to anything you put it in – if you use sufficient quantity. I’d put in ¾ cup of mesquite and then use 1-¼ cups of regular flour. Not that this wouldn’t taste good as written; I’m just totally addicted to mesquite. :-) I love the idea of

    • The Daring Gourmet

      wrote on

      That sounds sublime! I’ve never tried mesquite flour (still need to get some of those pods whenever I make it down Southwest way), but I can imagine it’s wonderful!

  2. Kj

    wrote on

    I’m allergic to coconut. Should I substitute butter or oil and if so do u know how much?

    • The Daring Gourmet

      wrote on

      Hi Kj! Either will work and you would just use the same amount (make sure the butter is softened). Oil keeps things more moist than butter does, especially the next day as the baked good dry out with butter. But butter of course always tastes better than regular vegetable oil (which is one of several reasons I like to use coconut, because it has a great flavor). So it’s entirely your choice – butter for better flavor or oil for more moistness.

  3. Katherine B.

    wrote on

    Just a note, in the recipe card Step #1 says to combine the cornmeal and flour and let it sit for 10 minutes…think that should be milk? Small thing that was easy to figure out when I went back and read the post. But just thought you should know!

    • Katherine B.

      wrote on

      Shoot, that’s in Step #2, typo!

    • The Daring Gourmet

      wrote on

      Hi Katherine! Yes, thank you for catching that! I had it right in the step-by-step instructions but that is definitely a typo in the recipe box. It’s been updated. Thanks again!

  4. wrote on

    OUTSTANDING! there need not be any other recipe for cornbread. i’ve been cooking and baking since i was 14 yrs old – now i am 62.

    • The Daring Gourmet

      wrote on

      Kenneth, you don’t know how happy that makes me! Your compliment means a lot – thank you!!

  5. Susan

    wrote on

    This turned out so delicious! I teamed it up with some whipped cinnamon honey butter and it was like candy. For dinner, for snack, for breakfast, and lunch. I have been looking for a moister (is that even a word?) cornbread and this is it. A recipe gone down in history and has now found a home in my recipe book.

    • The Daring Gourmet

      wrote on

      Wow, that whipped cinnamon honey butter sounds gooooooood!!! Fantastic choice! So glad you enjoyed this cornbread so much and thanks for your feedback, Susan! :)

  6. wrote on

    […] recipe for quinoa based corn bread to enjoy for Super Bowl Sunday (or any other […]

  7. wrote on

    I made this with whole wheat flour, and it’s fricking FABULOUS! I can’t stop eating it. Now I need to hide it from myself before I polish off the entire batch. Good work!

    • Kimberly @ The Daring Gourmet

      wrote on

      AWESOME, Robbie, thank you! I don’t know if you’ve tried spelt flour before but you may even prefer that over whole wheat. It has a milder, sweeter flavor and produces a more tender crumb than whole wheat does.

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