Quinoa Cornbread
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1 tbsp butter - to grease pan
1 cup whole wheat pastry flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp dried mixed herbs - (your choice)
2 large eggs
1 1/2 cups cooked quinoa - cooled
3 tbsp unsalted butter - just melted and cooled
3 tbsp brown sugar
3/4 tsp sea salt - (fine)
2 cups milk
1 1/2 tbsp white wine vinegar
1 cup heavy cream
Preheat an oven to 350 degrees F.
Butter a 10-inch oven-proof skillet or baking dish.
Preheat skillet in oven for about 10 minutes before baking cornbread.
Stir together cornmeal, flour, baking soda, baking powder, and dried herbs in a large bowl.
Blend beaten eggs, melted butter, and quinoa in a separate bowl until well-blended.
Stir in salt, vinegar, sugar, and milk.
Add wet ingredients to dry ingredients and stir until batter just comes together. Batter will be thin.
Pour batter into heated skillet, then pour heavy cream into the center of the batter.
Do not stir the mixture, it will form as it bakes.
Place in the oven and check after 45 minutes.
Cornbread is done when the top is light brown and the center just sets. If necessary, cook an additional 10 to 15 minutes.
If desired, place under broiler for a minute to brown the top of the bread.