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Quinoa Cornbread Breakfast Bakes

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Quinoa Cornbread Breakfast Bakes

Quinoa Cornbread Breakfast Bake #glutenfree

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! 

Quinoa Cornbread Breakfast Bake #glutenfree

I also used black quinoa. It gives the bakes some gorgeous depth and texture. 

Quinoa Cornbread Breakfast Bake #glutenfree

On top I placed a dollop of some leftover whipping cream I used the night before. Along with a mound of honey.

Quinoa Cornbread Breakfast Bake #glutenfree

Cornbread is nothing without honey. #truth

Quinoa Cornbread Breakfast Bake #glutenfree

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!

Quinoa Cornbread Breakfast Bake #glutenfree

Ohh I love this photo (see below).

Quinoa Cornbread Breakfast Bake #glutenfree

When I ate the second cornbread, I had it with peanut butter and honey instead of the whipping cream. Equally good, if not better!  

Quinoa Cornbread Breakfast Bake #glutenfree
Quinoa Cornbread Breakfast Bake #glutenfree

Breakfast bakes are a nice change up from my typical oats + banana + pb. 

They are also a good snack 

Quinoa Cornbread Breakfast Bake #glutenfree

Basic Ingredients for quinoa cornbread breakfast bakes

  • Bob’s Red Mill Gluten Free Corn Bread Mix
  • quinoa, cooked
  • mashed banana
  • egg
  • cooconut oil, softened
  • baking powder
  • vanilla
  • milk

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Cornbread- love it or hate it?

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Quinoa Cornbread Breakfast Bakes

Quinoa Cornbread Breakfast Bakes

  • Author: Sandra
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
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Ingredients

Scale
  • 3/4 cup Bob’s Red Mill Gluten Free Corn Bread Mix
  • 1/4 cup quinoa, cooked
  • 1/2 mashed banana
  • 1 egg
  • 1 tablespoon cooconut oil, softened
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 cup milk (I used almond)

Instructions

  1. Preheat oven to 350F and spray 2 ramekins with nonstick cooking spray. Set aside.
  2. In a medium size bowl, mash banana. Then add egg, vanilla, and milk, and mix again.
  3. Slowly add in cornbread mix and baking powder and stir. Then, mix in cooked quinoa and finally, the coconut oil.
  4. Fill ramekins about ⅔ – ¾ of the way full. Bake at 350 for about 30 minutes or until you do the toothpick test and it comes out clean.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Quinoa Cornbread

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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.

cornbread5

Smothered in honey.

cornbread5

I ended up adding cooked quinoa into the batter at the last minute, kind of as an experiment…

Success.

Quinoa Cornbread
Quinoa Cornbread
Quinoa Cornbread

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!

Quinoa Cornbread

I have a small confession:

cornbread2

I ran out of normal muffin tin liners…so I dug into my holiday stock. Yup that happened.

cornbread

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.

cornbread3
DSC_0960

Cornbread: Do yah love it or do yah hate it?

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Quinoa Cornbread

Quinoa Cornbread

  • Author: Sandra
Print Recipe
Save Recipe

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375 for 25-28 minutes or until the tops of the muffins begin to brown.

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