Quinoa Corn Bread
Yield
1 loafPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| 1 | cup |
quinoa
meal |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | tablespoon |
honey
|
|
| 1 | large |
eggs
beaten |
|
| 3 | tablespoons |
butter
or bacon fat, melted |
|
| 2 ½ | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 237 | ml |
quinoa
meal |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 15 | ml |
honey
|
|
| 1 | large |
eggs
beaten |
|
| 45 | ml |
butter
or bacon fat, melted |
|
| 591 | ml |
buttermilk
|
|
Directions
Preheat oven to 425 degrees F.
Prepare quinoa meal by grinding raw quinoa in a blender.
Combine all dry ingredients.
Combine wet ingredients. Mix the two together.
Bake in greased 9x9 inch pan or greased muffin tin until golden.
