Quinoa Skillet Bread
2
¾ cup coarse cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon each dried sage and rosemary
2 large eggs
1 ½ cups quinoa cooked
3 tablespoons butter melted
3 tablespoons brown sugar
¾ teaspoon sea salt
2 cups milk
1 ½ tablespoons white wine vinegar
1 cup heavy cream
Preheat oven to 350 degrees.
This Quinoa skillet bread is a great alternative to skillet corn bread.
Meal Type
Budget Friendly Side Dishes
Diet Type
Vegetarian
Butter a 10 inch cast iron skillet or a 9x9 baking dish. Place in the oven 10 minutes before batter is ready for baking.
Combine the flour cornmeal baking powder soda and herbs in a large mixing bowl.
Add the wet ingredients to the dry and stir until the batter just comes together.
Pour into the heated skillet. Pour the heavy cream into the center of the batter. DO NOT MIX!
Carefully place in the upper third of the oven. Bake about 45 minutes or until the top is lightly browned and the center is set.
Ingredients
1 cup whole wheat pastry flour¾ cup coarse cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon each dried sage and rosemary
2 large eggs
1 ½ cups quinoa cooked
3 tablespoons butter melted
3 tablespoons brown sugar
¾ teaspoon sea salt
2 cups milk
1 ½ tablespoons white wine vinegar
1 cup heavy cream
Preheat oven to 350 degrees.