Skillet Quinoa Cornbread
Although your basic cornbread is awesome, we wanted to find something that was extra special. Something that said “WOW what is this?” “I’ve never tasted anything like it…
做了🤓👩🍳
Skillet Quinoa Cornbread
Although your basic cornbread is awesome, we wanted to find something that was extra special. Something that said “WOW what is this?” “I’ve never tasted anything like it…”(unless you have have a copy of A Homemade Life sitting on your shelf or better yet made Marion Cunningham’s recipe, from The Breakfast Book already. Of course if you have you know that her Custard-Filled Cornbread is as the book might indicate a breakfast type of thing. And like most you’ll want to smother it with maple syrup and call it a day!
This Cornbread is entirely different than either. It has that lovely custard in the middle (but not all the way through like a layer), not to sweet, rustic, minimally structured, and crusty-edge. This herb-scented corn-quinoa skillet bread will waft through your house and bring your guest to there knees at the very least you’ll see that pause and smile right after a fork full hits their lips.
We found this lovely recipe from none another that Heidi Swanson, 101 cookbooks.com. The recipe is amazing and we would say we didn’t change a thing because it’s that good, but well…not entirely. Our version is gluten free…and yes, hands down that good. Make this. Eat this.
1 cup gluten free flour (Arrowhead Mills Gluten Free)
3/4 cup / 4 oz / 115 g yellow cornmeal (coarse)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried mixed herbs
2 large eggs
1 1/2 cups cooked quinoa, room temperature
2 cups milk
1 1/2 tablespoons white wine vinegar
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons natural cane sugar
Skillet Quinoa Cornbread:
1 Preheat the oven to 350F degrees. Butter a 10”cast-iron pan with 2-inch deep sides. Before your are ready to bake the skillet bread, while you are mixing the batter, place the skillet in the hot oven. It should be good and hot, about 10 minutes.
2 In a large bowl stir together the gluten free flour, cornmeal, baking powder, baking soda, and dried herbs. We used, herbes de provence, dried Rosemary, and red pepper flaked course salt.
3 In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and stir again. Then add the wet ingredients to the dry ingredients and stir just until the batter comes together. If it seems thinner than your normal cornbread, don’t worry.
4 Pour the batter into the heated skillet. Pour the heavy cream into the center of the batter. Resist the urge to stir and this point. Carefully place in the oven and check after 45 minutes, the skillet bread is done when the top becomes lightly browned and the center just set. Take a knife and lightly swirl the center. Turn your broiler on high and finish it up for a minute or two. To serve cut the cornbread as you would a pie. Top it with parsley and a touch of course salt.
