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Healthy Gluten-Free Butternut Squash & Quinoa Cornbread Recipe

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Sure, as all recipes to make cornbread include using cornmeal, all cornbread is not created equal.

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!

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gluten FreeVegetarian
Servings:  12
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :15 minutes
Cook Time :35 minutes
Total Time :50 minutes
Course : Breakfast, Brunch, Dinner, Lunch, Side Dish
Cuisine : American
Diet : Gluten Free
Calories 189
Fat 7.9
Carbohydrates 26.8
Protein 3.4

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

Kymberley @GFreeDeliciously
Sure as all recipes to make cornbread include using cornmeal, all cornbread is not created equal.
5 from 1 vote
Gluten FreeVegetarian
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Breakfast, Brunch, Dinner, Lunch, Side Dish
Cuisine American
Servings 12
Calories 189 kcal

Equipment

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Ingredients
 
 

Dry Ingredients

Wet Ingredients

  • 1 cup Butternut Squash cooked and mashed until smooth
  • cup 2% Milk
  • cup Canola Oil
  • cup Maple Syrup
  • 2 Eggs
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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.

Nutrition

Calories: 189kcalCarbohydrates: 26.8gProtein: 3.4gFat: 7.9gSaturated Fat: 1gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 4.4gTrans Fat: 0gCholesterol: 32.1mgSodium: 175.8mgPotassium: 142mgFiber: 1.7gSugar: 6.4gVitamin A: 81IUVitamin C: 2.5mgCalcium: 40.7mgIron: 0.9mg
Keyword cornbread, quinoa, squash, vegetables
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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.)

Copyright © 2017-2022 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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