Oven-Baked Quinoa Cornbread Delight
Indulge in this nutritious oven-baked cornbread, enriched with protein-packed quinoa and a delightful blend of herbs. Perfect for breakfast or as a side dish, this recipe takes just over an hour to create and serves a crowd!
Cook time:
Total time:
Yield:12 servings
Ingredients
- 1 tablespoon butter (for greasing)
- 1 cup whole wheat pastry flour
- 3/4 cup yellow cornmeal (medium or coarse grind)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried mixed herbs (optional)
- 2 large eggs
- 1 1/2 cups cooked quinoa (room temperature)
- 3 tablespoons unsalted butter (melted)
- 3 tablespoons sugar
- 3/4 teaspoon fine grain sea salt
- 2 cups milk
- 1 1/2 tablespoons vinegar (white, white wine, or apple cider)
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 350°F and place a rack in the top third. Butter a 10-inch oven-proof skillet.
- While preparing the batter, place the skillet in the oven (do not preheat a glass baking dish).
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and dried herbs.
- In a separate bowl, beat the eggs, quinoa, and melted butter until well-mixed. Add the sugar, salt, milk, and vinegar, stirring again.
- Combine the wet and dry ingredients, stirring just until the batter is mixed. It will be thin.
- Pour the batter into the pre-heated skillet and add the heavy cream in the center without stirring.
- Bake for 45-60 minutes until the top is lightly browned and the center is set. Broil for a few seconds for extra browning if desired.
- Serve warm or at room temperature, sliced, and sprinkle with salt if needed.
Nutritional Information
185 calories, 10g fat, 6g saturated fat, 29mg cholesterol, 212mg sodium, 20g carbohydrates, 2g fiber, 6g sugar, 4g protein.
Recipe Overview
Difficulty level: Easy
Equipment needed: 10-inch oven-proof skillet, mixing bowls, measuring cups and spoons, whisk, spatula.
Kitchen tips: Ensure the skillet is properly preheated to achieve a crispy crust. Use room temperature ingredients for better mixing.
Make-ahead options: Prepare the batter a few hours in advance and refrigerate, then bake when ready to serve.
Ingredient Deep Dive
Quality selection guide: Choose organic whole wheat pastry flour for a more nutritious option. Look for non-GMO cornmeal.
Storage tips: Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Substitutions: Swap whole wheat pastry flour with almond flour for a gluten-free version. Use almond milk instead of regular milk for a dairy-free option.
Measurement conversions: 1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.
Expert Techniques
Professional tips: Use a scale for precise measurements, particularly for flour and cornmeal, to ensure consistent texture.
Common mistakes: Overmixing the batter can lead to a dense cornbread; mix until just combined.
Visual cues: Look for a golden-brown top and a firm center when testing for doneness.
Equipment alternatives: A cast iron skillet can provide a similar effect to the recommended oven-proof skillet.
Serving & Presentation
Plating suggestions: Serve slices on a rustic wooden board with a pat of butter on top.
Food pairing: Pairs well with chili, soups, or a fresh garden salad.
Portion guidelines: Cut into 12 equal slices for uniform servings; adjust based on appetite.
Special occasions: Perfect for potlucks, brunches, or family gatherings.
Nutrition & Health
Detailed nutrition: Each serving contains 185 calories with a balance of carbohydrates, fat, and protein.
Health benefits: Quinoa adds a complete protein source, while whole grains support digestive health.
Dietary considerations: Suitable for vegetarians; can be adapted for gluten-free and dairy-free diets.
Wellness tips: Enjoy with a side of fruit or yogurt for a balanced breakfast or snack.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and place in a freezer-safe bag.
To freeze, cut the cornbread into portions and wrap each piece individually. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Alternatively, microwave individual slices for 30-60 seconds.
Ensure food safety by checking for any signs of spoilage, such as mold or off smells, before consuming. Always reheat to an internal temperature of 165°F.
Variations & Adaptations
For a seasonal twist, incorporate pureed pumpkin in the fall or fresh herbs in the spring.
To accommodate dietary restrictions, substitute eggs with flaxseed meal mixed with water, and use non-dairy milk alternatives.
Scaling the recipe up or down is simple; maintain the same ratios of ingredients to serve larger or smaller groups.
For budget options, consider using less expensive grains or substituting part of the quinoa with more cornmeal.
Troubleshooting FAQ
If the cornbread is too dense, ensure the baking powder is fresh and that you’re not overmixing the batter.
If it’s too dry, consider adding a bit more milk or cream to the mixture before baking.
For a crispier texture, try broiling the cornbread for the last few minutes of baking. Keep a close eye to prevent burning.
Manage your time by prepping the ingredients ahead of time and preheating your oven while you mix the batter.
Community & Sharing
This cornbread is a fantastic addition to gatherings and can be served alongside soups or stews.
Cultural notes highlight cornbread's roots in various cuisines, showcasing its versatility across different cultures.
The recipe has evolved over generations, incorporating local flavors and ingredients through the years.
Batch cooking this cornbread allows you to enjoy it throughout the week, making it a convenient staple for busy days.
