Skillet Cornbread with Quinoa Flour

[jesse_the_k]

Requires oven-safe skillet with cover. This recipe fills a 9-inch frypan, serving enough hot cornbread to make two people really happy. Leftovers only good for stuffing.

Preheat oven and covered skillet at 425°F

Combine in big bowl:

1/2 cup quinoa flour

1/2 cup cornmeal

1/4 tsp baking soda

3/4 tsp baking powder

1 Tbs sugar

1 tsp salt

Beat in small bowl:

1 egg

3/4 cup buttermilk (or 1/2 cup yogurt + 1/4 cup milk)

2 T melted butter (or bacon fat)

1/2 cup frozen corn kernels

Stir small & wet into big & dry just to combine. Scrape into skillet, cover and return to oven. Cook covered 25-30 minutes until toothpick is clean.

Remove cover and cook 10 more minutes to get crusty crusts. Serve with jam (or cranberry/tomato salsa, if you have some).

Comments

[dame_grise]

Have you or anyone you know had any luck with this or any other cornbread recipe using Hain's Featherweight Baking Powder (gluten free and sodium free -- am using it for the sodium free aspect). Even knowing that Hain's isn't double action, I can't get adequate rise out of my biscuit and cornbread recipes. I miss eating them.

[jesse_the_k]

So sorry -- I actually require a high-sodium diet, so I'm clueless...

[dame_grise]

This looks delicious. I may try anyway.

[killing_rose]

Yay! Thanks so much for the recipe!

This is so close to my father's recipe that it may appease him. Southern men and their cornbread recipes. Totally not understood by the Yankee daughters. (As my grandmother is so fond of lamenting.)