Quinoa Cornbread

By á-29897

Per Serving: 16 servings, 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

Ingredients

• 3 cups corn flour (not cornmeal)
• 1 1/4 cup cooked quinoa, divided
• 2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 2 cups low fat buttermilk
• 2 large eggs

Details

Adapted from wholefoodsmarket.com

Preparation

Step 1

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.