* 1 Tbsp butter, to grease pan
* 1 cup whole wheat pastry flour
* 3/4 cup yellow cornmeal
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp dried mixed herbs (your choice)
* 2 large eggs
* 1 1/2 cups cooked quinoa, cooled
* 3 Tbsp unsalted butter, melted slightly and cooled
* 3 Tbsp light brown sugar
* 3/4 tsp kosher salt
* 2 cups milk
* 1 1/2 Tbsp white wine vinegar
* 1 cup heavy cream
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1. Preheat oven to 350 degrees F.
2. Generously coat with butter a 10-inch cast iron or oven-proof skillet.
3. Preheat skillet in oven for about 10 minutes before baking cornbread.
4. Stir together cornmeal, flour, baking soda, baking powder, and dried herbs in a large bowl.
5. Blend beaten eggs, melted butter, and quinoa in a separate bowl until well-blended.
6. Stir in salt, vinegar, sugar, and milk.
7. Add wet ingredients to dry ingredients and stir until batter just comes together. Batter will be thin.
8. Pour batter into heated skillet, then pour heavy cream into the center of the batter. Do not stir the mixture, it will form as it bakes.
9. Place in the oven and check after 45 minutes.
Cornbread is done when the top is light brown and the center just sets. If necessary, cook an additional 10 to 12 minutes.
10. If desired, place under broiler for a short time to brown the top of the bread.
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This is a nice twist on a classic cornbread recipe. Having made cornbread for decades, it was time for me to find a new and improved recipe. I like the addition of the quinoa for the added protein, but also for the interesting texture. Cornmeal has a bit of a crunchy bite and quinoa has that little 'curly-que' that provides the same interesting crunch.
Also, the mix of herbs for savory and brown sugar for sweet makes this cornbread very pleasing. And, the addition of heavy cream makes this cornbread nice and moist, much like other 'quick breads' like zucchini bread. Enjoy!
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