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Gluten-Free Quinoa Corn Bread

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"Yummy gluten-free corn bread, and because of the quinoa it's good for you too! Serve hot, with lots of butter."
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35 m servings 276 cals
Original recipe yields 8 servings (1 loaf)

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch baking pan.
  2. Combine cornmeal, quinoa flour, baking powder, salt, and baking soda in a bowl.
  3. Mix buttermilk, egg, butter, and honey together in a separate bowl. Pour over cornmeal mixture; mix the two together. Pour into the greased baking pan.
  4. Bake in the preheated oven until top is golden, about 25 minutes.


  • Cook's Notes:
  • Substitute brown sugar for the honey, if desired. Substitute bacon fat for the butter, if desired.
  • For a spicier variation, add a 4-ounce can of chopped green chiles or jalapeno-tomato relish.
  • Bake into muffins, if preferred.

Nutrition Facts

Per Serving: 276 calories; 7.5 g fat; 43.6 g carbohydrates; 8.3 g protein; 38 mg cholesterol; 587 mg sodium. Full nutrition

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