Skillet Corn Quinoa Bread
Author: Debbie T @ ThatsJustMe.com
Recipe type: Quickbread
Serves: 8
- 4 Tbsp (1/4 cup) unsalted butter, coconut oil, lard or bacon drippings
- 1-1/2 cups (6.75 oz) cornmeal
- ½ cup (2.25 oz) quinoa flour (or all-purpose flour or additional corn meal)
- 2 Tbsp poppy seeds (optional)
- 1-1/2 tsp baking powder
- 1 tsp salt
- ¼ cup sugar (reduce to 2Tbsp for less sweetness)
- 2 eggs
- 1-1/4 cups milk (slightly more if batter is too thick)
- Set oven to 375F.
- Add oil/butter to 10-inch cast-iron skillet and put in oven to melt while it's preheating.
- Combine flours, seeds, baking powder, salt and sugar in a bowl.
- Whisk together eggs and milk, then stir wet mixture into dry ingredients.
- When skillet is hot, remove pan from oven, and immediately (carefully) pour batter into skillet. Be careful because the fat will be very hot.
- Return skillet to oven and bake about 30-35 minutes, until top is browned and sides have pulled away from pan.
- Transfer bread from the skillet to a cooling rack.
- Cut into 8 slices and enjoy!
Cornbread slices freeze well; re-heat in oven if you want a toasted slice of heaven.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/skillet-corn-quinoa-bread/
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