Butternut Squash and Quinoa Cornbread

Cornbread that’s Healthy, Moist, & Flavorful

I LOVE CORNBREAD BUT SURE AS ALL RECIPES TO MAKE IT INCLUDE USING CORN MEAL; ALL CORNBREAD IS NOT CREATED EQUAL.

It’s not that it’s the most difficult or trickiest recipe to make, but every recipe out there seems to be a little different. I suppose that’s because everyone likes different textures and has different tastes. For me, the crumb cannot be too dry or fall into a million pieces when I pick it up or bite into it. The texture needs to feel good in my mouth, and the flavor needs to leave me with a sweet corn and ingredient combination that teases my taste buds to inquire what exactly is making me want more of it. For years I’ve experimented with additions and subtractions of ingredients to come up with cornbread that is moist, sweet, and tender, with great texture. Through many trials and lots of errors here’s my winner. A recipe that I’ll be using again and again, this incredible version is naturally gluten-free and doesn’t require adding any gums or starches. If you are celiac or gluten-sensitive be sure to purchase certified gluten-free cornmeal, quinoa flour (find it at your local health food store), and Sweet Rice Flour flours*. Many companies grind their cornmeal and flours on equipment that also grinds wheat flour and other glutenous grains. Bob’s Red Meal offers gluten-free cornmeal, but you’ll want to be sure to read the label as they also offer cornmeal that is not gluten-free. Arrowhead Mills also offers organic, gluten-free cornmeal. You also will need to purchase a certified gluten-free baking powder. Clabber Girl, and Rumford offer gluten-free baking powder at a reasonable price. This cornbread recipe uses only a few ingredients and will mix up quickly. Eat it warm with a little honey butter spread to make it even more amazing! Enjoy as a side or a snack!

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Dry Ingredients

1-1/2 cups Certified Gluten-Free Cornmeal

½ Cup Quinoa Flour

½ Cup Sweet Rice Flour

1 Tablespoon Baking Powder

3/4 teaspoon Kosher Salt

Wet Ingredients

1 cup Butternut Squash, cooked and mashed until smooth

2/3 Cup 2% Milk

1/3 Cup Canola Oil

1/3 Cup Maple Syrup

2 Eggs

DIRECTIONS

Pre-heat the oven to 350-Degrees F. Grease an 8 x 8 glass baking dish.

1.      In a medium-size bowl, whisk together the dry ingredients.

2.      In a separate large bowl whisk together, the wet ingredients.

3.      Pour the dry ingredients into the wet ingredients and stir together.

4.      Scoop the batter into the greased baking dish and spread it out evenly with a spatula.

Bake 35 Minutes. Let cool slightly before serving.

* Learn more about rice flours Here.

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