Country Quinoa Cornbread

Country Quinoa Cornbread

Cornbread is one of the hearty quick-breads that goes with every meal. Drizzled with syrup you can eat it for breakfast or topped with beans it makes a great dinner! This recipe uses the unique addition of  cooked quinoa in the batter to add to the texture and keep this bread extra moist and tender for several days. We round out the nutrition by using our sprouted white wheat flour for depth of flavor that's hard to beat! It'll be a family favorite that you'll return to again and again. 

Country Quinoa Cornbread

Yield: 12 slices

Prep time: 35 minutes



Cornmeal | 2 cups

sprouted white wheat flour | 2 cups

Cooked Quinoa | ½ cup

Coconut Sugar | ¾ cup

Baking powder | 2 Tbsp.

Salt | 1 tsp

Eggs | 2

Greek Yogurt | 2 cups

Olive Oil | ½ cup

Water | ½ cup


Preheat oven to 425°. In a large bowl, combine the first 6 ingredients. In a separate bowl, combine the eggs, yogurt and olive oil. Fold the wet ingredients into the dry ingredients until just combined, about 20 turns. Spread into a large 9 inch by 13-inch greased baking cake pan. Bake for 25-30 minutes until a toothpick inserted into the middle comes out clean. 

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