Quinoa Cornbread

Quinoa Cornbread

Serves 16

This gluten-free updated version of classic cornbread has more flavor and texture than most, thanks to the cooked quinoa folded into the batter and sprinkled on top. Plus, quinoa is a healthy whole grain! Serve squares of it underneath, alongside or crumbled on top of beans, soup, chili, greens or roasted veggies.

  • 3 cups corn flour (not cornmeal)
  • 1 1/4 cups cooked quinoa, divided
  • 2 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 2 cups low fat buttermilk
  • 2 large eggs
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Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper or foil; set aside.

In a large bowl, stir together flour, 1 cup cooked quinoa, baking soda and salt until combined, breaking up any lumps of quinoa, if needed. In a second bowl, whisk together buttermilk and eggs, add to flour mixture and stir just until combined. Transfer batter to prepared pan, spread out evenly and then scatter remaining 1/4 cup quinoa over the top.

Bake until cooked through and golden brown around the edges, about 30 minutes.

Nutritional Info: 
Per Serving:Serving size: 1 piece, 120 calories (15 from fat), 2g total fat, 0g saturated fat, 30mg cholesterol, 350mg sodium, 21g carbohydrate (3g dietary fiber, 2g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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