Quinoa adds protein and fiber as well as a toasty flavor and great crunchy texture to this cornbread. Great with chili or black bean soup.
2 cups cornmeal (I like Bob's Red Mill medium-grind)
1 cup cooked quinoa, divided (I use a blend of regular, red and black quinoa)
½ cup whole wheat flour
1 tsp salt
½ tsp baking soda
1 tsp baking powder
1 Tbs honey
2 eggs, beaten
1 Tbs vegetable oil
2 cups reduced fat buttermilk
Preheat oven to 425°F.
In a large bowl combine dry ingredients with ¾ cup quinoa. Mix liquids together and add to the dry ingredients, stirring until smooth. Turn into a greased 9x9 or cast iron pan and sprinkle remaining quinoa evenly on top. Bake 20-25 minutes or until edges are golden brown and a knife entered in center comes out clean.
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