Quinoa Skillet Bread
Makes
2
servings
This Quinoa skillet bread is a great alternative to skillet corn bread.
Meal Type
Budget Friendly
Side Dishes
Diet Type
Vegetarian
Ingredients
1 cup whole wheat pastry flour
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.
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.
1
Butter a 10 inch cast iron skillet or a 9x9 baking dish. Place in the oven 10 minutes before batter is ready for baking.
2
Combine the flour cornmeal baking powder soda and herbs in a large mixing bowl.
3
Add the wet ingredients to the dry and stir until the batter just comes together.
4
Pour into the heated skillet. Pour the heavy cream into the center of the batter. DO NOT MIX!
5
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.