Healthy Gluten-Free Butternut Squash & Quinoa Cornbread Recipe

Sure, as all recipes to make cornbread include using cornmeal, all cornbread is not created equal.
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Butternut Squash & Quinoa Cornbread

Butternut Squash & Quinoa Cornbread

This healthy gluten-free 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!

It’s not that cornbread is 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, and sweet rice flours. Many companies grind their cornmeal and flours on equipment that also grinds wheat flour and other glutenous grains. Bob’s Red Mill 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 powders.

Makes 8 x 8 Pan

Learn how to adjust the serving size.
CLICK HERE

Butternut Squash & Quinoa Cornbread

Butternut Squash & Quinoa Cornbread

Sure as all recipes to make cornbread include using cornmeal, all cornbread is not created equal.
5 from 1 vote
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Course: Breakfast, Brunch, Dinner, Lunch, Side Dish
Cuisine: American
Keyword: cornbread, quinoa, squash, vegetables
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 189kcal

Equipment

  • 8 x 8 Baking pan
  • mixing bowls
  • whisk
  • Rubber spatula

Ingredients

Dry Ingredients

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

Instructions

  • Preheat the oven to 350-Degrees F. Grease an 8 x 8 glass baking dish.
  • In a medium-size bowl, whisk together the dry ingredients.
  • In a separate large bowl whisk together, the wet ingredients.
  • Pour the dry ingredients into the wet ingredients and stir together.
  • Transfer the batter into the greased baking dish and spread it out evenly with a rubber spatula.
  • Bake 35 Minutes. Let cool slightly before serving.

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

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  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
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I'm so happy you're here...

Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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