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
Ingredients
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
Directions:
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.