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).