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Home » Quinoa Cornbread

Quinoa Cornbread

October 2, 2013

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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!

And if you’re gluten free, you can easily substitute all-purpose GF flour.

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.

Quinoa Cornbread 6

Quinoa Cornbread 7

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

5.0 from 1 reviews
Quinoa Cornbread
 
Print
: The Daring Gourmet, www.daringgourmet.com
Serves: 6-8
Ingredients
  • 1½ cups cornmeal
  • 2½ cups milk
  • 2 cups all-purpose flour (Gluten Free: Use all-purpose GF blend)
  • 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.
3.5.3208

 

Quinoa Cornbread

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Filed Under: Affiliate, All Recipes, America, Bread, By Country or Region, Disclosure, Food, Gluten Free, North America, Side Dishes Tagged With: baking, coconut oil, corn muffins, cornbread, cornmeal, gluten free, healthier, healthy, quinoa, recipe

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27 Responses

  1. Connie Peters says

    May 10, 2019 at 9:10 am

    can you skip the sugar or substitute honey

    Reply
    • Kimberly @ The Daring Gourmet says

      May 10, 2019 at 7:49 pm

      Hi Connie, yes you can omit the sugar or use a little honey instead. I haven’t tried it with honey but I’d probably use 1/4 to 1/3 cup of it in place of the sugar. You might want to cut back on the milk by a couple of tablespoons or so since you’re adding more liquid with the honey.

      Reply
  2. Beverly Wheeler says

    December 28, 2018 at 2:47 pm

    Today is the second time I have made this cornbread. My grandson has celiac disease and I’m trying to find good “bread” recipes that he can eat and love. I substituted the flour with Bob’s Red Mill Biscuit mix, white rice flour and garbanzo bean flour and it was perfect. I left the sugar out this go around and since it is cooking I’m not sure how it will affect it but we shall see. My family, even my picky daughter or doesn’t like eating cornbread at all, loved the first batch. Thanks for a great recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 28, 2018 at 3:43 pm

      Fantastic, Beverly, thanks for the feedback!

      Reply
  3. Heather says

    December 20, 2017 at 11:55 am

    Is it possible to use a dairy-free milk like Almond Milk?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2017 at 5:26 pm

      Hi Heather, yes absolutely!

      Reply
  4. ARISTIDIS ALAFOUZOS says

    March 7, 2017 at 11:43 am

    Hi Kimberly!

    Amazing recipe. Is it possible to make the batter and store it before use? The storage period will only be about 4 hours.

    Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 7, 2017 at 3:52 pm

      Thanks, Aristidis! I haven’t tried letting the batter sit that long so I’m not sure how it will impact the final texture. If you try it let us know if the results are any different.

      Reply
  5. Erin says

    March 13, 2016 at 3:17 am

    The Huffington Post says this recipe is gluten-free but it’s not! Oh bummer. I was really looking forward to making this. I got to the Huffington Post’s web page via your link in “About Me & Press Stuff.” I just thought you would like to be aware of this and am sorry for reminding you if you already are.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 14, 2016 at 9:05 am

      Thanks for letting me know, Erin, I wasn’t aware that HP was claiming it’s gluten-free. It’s super easy to make it GF though by substituting GF all-purpose flour for regular so I went ahead and included that note in the recipe. Thanks again!

      Reply
  6. Starr says

    January 9, 2016 at 9:16 am

    I am diabetic. This sounds soooooooo good! Do you have nutritional breakdowns?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 9, 2016 at 9:29 am

      Hi Starr, thank you! I don’t, but there are a few sites like fitday.com or caloriecount.com that really easily allow you to enter the ingredient and quantity and it will automatically generate all of that information for you.

      Reply
  7. penny says

    December 30, 2014 at 3:47 pm

    Is that the right about of Baking Powder? 1 TABLEspoon? just want to make sure!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 30, 2014 at 4:30 pm

      Hi Penny! Yes, it’s a full tablespoon. Funny timing, I just a batch of this yesterday :) Happy baking and enjoy!

      Reply
  8. Robbie says

    September 23, 2014 at 12:12 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 23, 2014 at 12:24 pm

      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.

      Reply
  9. Susan says

    January 28, 2014 at 1:43 pm

    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.

    Reply
    • The Daring Gourmet says

      January 28, 2014 at 1:52 pm

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

      Reply
  10. Kenneth Mancinelli says

    January 3, 2014 at 2:53 pm

    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.

    Reply
    • The Daring Gourmet says

      January 3, 2014 at 3:52 pm

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

      Reply
  11. Katherine B. says

    November 25, 2013 at 2:03 pm

    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!

    Reply
    • Katherine B. says

      November 25, 2013 at 2:03 pm

      Shoot, that’s in Step #2, typo!

      Reply
    • The Daring Gourmet says

      November 25, 2013 at 2:14 pm

      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!

      Reply
  12. Kj says

    October 10, 2013 at 9:46 pm

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

    Reply
    • The Daring Gourmet says

      October 11, 2013 at 7:42 am

      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.

      Reply
  13. jesusann says

    October 2, 2013 at 4:08 pm

    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

    Reply
    • The Daring Gourmet says

      October 2, 2013 at 4:28 pm

      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!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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