Quinoa Cornbread Recipe

Name: Quinoa Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, to grease the dish; 1 cup whole wheat flour; 3/4 cup cornmeal (I've tried regular and coarse grind cornmeal, different textures, but both are good); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 large eggs; 1 1/2 cups cooked quinoa, room temperature; 3 tablespoons butter, barely melted and cooled a bit; 3 tablespoons coconut palm sugar; 3/4 teaspoon salt; 2 cups milk; 1 1/2 tablespoons white vinegar; 1 cup heavy cream

Servings: persons

1 tablespoon butter, to grease the dish
1 cup whole wheat flour
3/4 cup cornmeal (I've tried regular and coarse grind cornmeal, different textures, but both are good)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/2 cups cooked quinoa, room temperature
3 tablespoons butter, barely melted and cooled a bit
3 tablespoons coconut palm sugar
3/4 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

1
Preheat the oven to 350 degrees.
2
Roughly ten minutes before you are ready to bake the bread (while you are mixing the batter) place the one Tablespoon butter into a 7 x 11 glass baking dish and put the dish into the hot oven.
3
In a small bowl stir together the flour, cornmeal, baking powder, and baking soda.
4
In a large bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again.
5
Then add the dry ingredients and stir just until the batter comes together.
6
The batter will be very thin.
7
Pour the batter into the heated dish.
8
Drizzle the heavy cream all over the batter, but do not stir. Carefully place in the oven and check after 45 minutes.
9
The bread is done when the top becomes lightly browned and the center just set, somewhere between 45-60 minutes.
10
If you want, you can finish with a very short time under the broiler to brown the top nicely.
11
Serve warm, and enjoy!

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, to grease the dish, 1 cup whole wheat flour, 3/4 cup cornmeal (I've tried regular and coarse grind cornmeal, different textures, but both are good), 1 teaspoon baking powder, and more.

Yes, Quinoa Cornbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quinoa Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions