Quinoa Cornbread
A fun, tasty and healthier twist on traditional cornbread, this Quinoa Cornbread is deliciously moist and tender!
Ingredients
- 1 1/2 cups cornmeal
- 2 1/2 cups milk
- 2 cups all-purpose flour )Gluten Free: Use all-purpose GF flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup sugar or 1/3 cup honey
- 2 large eggs
- 1/2 cup coconut oil
- 1 cup cooked quinoa
Instructions
- Preheat the oven to 400 degrees F. Grease a 9X13 inch baking pan.
- Combine the cornmeal and milk in a medium bowl and let it stand for at least 10 minutes.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.
- 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. Serve immediately while warm.
Nutrition
Calories: 496kcalCarbohydrates: 74gProtein: 11gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 340mgPotassium: 451mgFiber: 4gSugar: 23gVitamin A: 184IUCalcium: 176mgIron: 3mg
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