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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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch baking pan.

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  • Combine cornmeal, quinoa flour, baking powder, salt, and baking soda in a bowl.

  • 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.

  • 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

277 calories; protein 8.3g; carbohydrates 43.6g; fat 7.5g; cholesterol 37.8mg; sodium 586.6mg. Full Nutrition
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