I have officially named cornbread one of my main food groups. It’s been a weekly staple now since I discovered Bob’s Red Mill Gluten Free Cornbread Mix. #loveatfirstsite
Today I am bringing back an oldie, but a goodie, my quinoa cornbread. I’ve switched up the recipe, using banana as my sweetener instead of honey. Also- this only makes 2 servings. If you are anything like me…that is a good thing because it helps control with portion control!
I also used black quinoa. It gives the bakes some gorgeous depth and texture.
On top I placed a dollop of some leftover whipping cream I used the night before. Along with a mound of honey.
Cornbread is nothing without honey. #truth
Confession: I made this recipe last week and forgot to write it down after I took all of the photos and ended up having to make it again Sunday afternoon. Note to self: WRITE IT DOWN.
Luckily I have a really good memory!
Ohh I love this photo (see below).
When I ate the second cornbread, I had it with peanut butter and honey instead of the whipping cream. Equally good, if not better!
Breakfast bakes are a nice change up from my typical oats + banana + pb.
They are also a good snack
Basic Ingredients for quinoa cornbread breakfast bakes