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With quinoa and cornmeal, this quick bread is hearty and rustic, with crispy edges and a creamy, custard-y top, thanks to the addition of heavy cream right before baking. It's the perfect side dish to serve at a big meal during the holidays, or bring to a potluck or picnic.
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Ingredients
For 1 COM_JOOMRECIPE_SERVING_TYPE_
quinoa-skillet-bread
- 1 T butter
- 1 c whole wheat pastry flour
- 3/4 c coarse yellow cornmeal
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t dried herbs
- 2 eggs
- 1 1/2 c cooked quinoa
- 3 T butter
- 3 T brown sugar
- 3/4 t salt
- 2 c milk
- 1 1/2 T vinegar
- 1 c heavy cream
Quinoa Skillet Bread Directions
- Preheat the oven to 350°F. Set one of the oven racks in the top third of the oven. Butter a 10-inch oven-proof skillet and place in the oven to heat up.
- In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, and the herbs, if using. In a separate bowl, beat the eggs. Stir in the quinoa and melted butter, then stir in the sugar, salt, milk, and vinegar. Make a well in the center of the dry ingredients, pour in the wet ingredients, and fold together until just combined. Remove the skillet from the oven and pour the batter into the hot skillet. Pour the heavy cream into the center, and don't stir.
- Bake for 45-60 minutes, until lightly browned and the center is just set. If you'd like to brown the top a little more, set the skillet under the broiler for a few seconds. Serve warm or at room temperature.