Quinoa Cornbread
I’m actually not sure what I did before blogs and Pinterest. What did I make? What did eat?
I’ve been a long time follower of Ashley from Edible Perspective. Her blog is actually one of the first I ever read! Clearly she is amazing and so are her recipes, photography, and writing…
Ashley has has a mean collection of Cornbread recipes..and she sparked me to make my own…with Bob Red Mill’s help I didn’t follow the direction on the bag at all…and that’s the way I like it.
I call this: Quinoa Cornbread.
Smothered in honey.
I ended up adding cooked quinoa into the batter at the last minute, kind of as an experiment…
Success.
I’m not going to lie- this cornbread doesn’t have the typically buttery flavor…because I didn’t use any, nor did I use buttermilk. Still delicious in my mind, though
I wasn’t sure what kind of texture the quinoa was going to give the cornbread and you actually can’t even tell it’s in it. Plus, you get a little protein boost in the nutrition!
I have a small confession:
I ran out of normal muffin tin liners…so I dug into my holiday stock. Yup that happened.
So did a big blob of peanut butter plus a drizzle of honey on top of one of these guys for my after dinner dessert.
Mmmmmhm.
Cornbread: Do yah love it or do yah hate it?
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Quinoa Cornbread
Ingredients
- 1 bag Bob’s Red Mill Gluten Free Cornbread Mix
- 2 large eggs
- 2 cups almond milk (or any kind of milk!)
- 1/4 cup Greek Yogurt
- 1 cup cooked quinoa
- 1/3 cup of honey (optional…and necessary!)
Instructions
- Preheat oven to 375 degrees. There are a couple of things you can make with this batter: A sheet of cornbread or cornbread muffins or both, like I did. It will make 24 muffins or a full cake sheet. I made 12 muffins and a circular cake.
- Empty out cornbread mix into a medium size bowl. Then add in 2 large eggs and 2 cups of milk and stir until there are no lumps. Next, add in Greek yogurt, cooked quinoa, and honey and stir again.
- If you are making cupcakes, fill each tin about 3/4 of the way full (it will make 24 cupcakes). If you are making a sheet of cornbread, spray a cake sheet with nonstick cooking spray and spread batter onto sheet evenly.
- Bake at 375 for 25-28 minutes or until the tops of the muffins begin to brown.
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