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. Serve squares of it alongside or crumbled on top of beans, chili or roasted veggies. Watch our how-to video.
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.
Per Serving: Serving size: 1 piece, 120 calories (15 from fat), 2g total fat, 30mg cholesterol, 350mg sodium, 21g carbohydrates, (3 g dietary fiber, 2g sugar), 4g protein.
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.