Skillet Corn Quinoa Bread
 
 
Author:
Recipe type: Quickbread
Serves: 8
Ingredients
  • 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)
Instructions
  1. Set oven to 375F.
  2. Add oil/butter to 10-inch cast-iron skillet and put in oven to melt while it's preheating.
  3. Combine flours, seeds, baking powder, salt and sugar in a bowl.
  4. Whisk together eggs and milk, then stir wet mixture into dry ingredients.
  5. When skillet is hot, remove pan from oven, and immediately (carefully) pour batter into skillet. Be careful because the fat will be very hot.
  6. Return skillet to oven and bake about 30-35 minutes, until top is browned and sides have pulled away from pan.
  7. Transfer bread from the skillet to a cooling rack.
  8. Cut into 8 slices and enjoy!
Notes
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/