Cornbread (with quinoa!)
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1 cup yellow cornmeal preferably stone-ground*
- 2 teaspoons aluminum-free baking powder
- 1 cup buttermilk**
- 2 large eggs***
- 1 cup whole wheat pastry flour or whole spelt flour or y
- 1/2 easpoon aluminum-free baking soda
- 1/2 easpoon fine grain sea salt
- 1/2 up melted unsalted butter (1 stick) or coconut oil or
- 4-6 tablespoons honey or grade a maple syrup (i use 4 tbs.)
- 1 cup cooked quinoa (optional)
- 1 cup fresh or frozen corn kernels (optional)
- Carbohydrate 155.338848064211 g
- Cholesterol 0 mg
- Fat 7.1477611898017 g
- Fiber 14.5531118059085 g
- Protein 16.1764143531634 g
- Saturated Fat 1.00546501416431 g
- Serving Size 1 1 Serving (208g)
- Sodium 806.365694050991 mg
- Sugar 140.785736258303 g
- Trans Fat 0.993518895184135 g
- Calories 726 calories
Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners or grease an 8 x 8-inch baking dish (I usually dip a pastry brush in the melted butter I’m using in the recipe and grease the pan that way.)In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a medium bowl or a blender, combine buttermilk, melted butter, eggs and honey until well blended. Pour wet ingredients into dry ingredients and stir until just combined. Stir in the corn kernels. Using an ice cream scooper, divide the batter into the muffin pan or pour it into the prepared pan.Bake the muffins for 15-18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Or bake the cornbread in the 8 x 8 pan for 30-35 minutes. Cool for 5 minutes on a wire rack before removing muffins from the pan.
