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Butternut Squash & Quinoa Cornbread
Kymberley @GfreeDeliciously
Sure as all recipes to make cornbread include using cornmeal, all cornbread is not created equal.
5
from
2
votes
Gluten Free
Vegetarian
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course
Breakfast, Brunch, Dinner, Lunch, Side Dish
Cuisine
American
Servings
12
Calories
189
kcal
EQUIPMENT
8 x 8 Baking pan
mixing bowls
whisk
Rubber spatula
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INGREDIENTS
US Customary
Metric
1x
2x
3x
Dry Ingredients
▢
1-1/2
cups
gluten-free Cornmeal
▢
½
cup
Quinoa Flour
▢
½
cup
Sweet Rice Flour
▢
1
tablespoon
Baking Powder
▢
¾
teaspoon
Kosher Salt
Wet Ingredients
▢
1
cup
Butternut Squash
cooked and mashed until smooth
▢
⅔
cup
2% Milk
▢
⅓
cup
Canola Oil
▢
⅓
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:
189
kcal
Carbohydrates:
26.8
g
Protein:
3.4
g
Fat:
7.9
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2.2
g
Monounsaturated Fat:
4.4
g
Trans Fat:
0
g
Cholesterol:
32.1
mg
Sodium:
175.8
mg
Potassium:
142
mg
Fiber:
1.7
g
Sugar:
6.4
g
Vitamin A:
81
IU
Vitamin C:
2.5
mg
Calcium:
40.7
mg
Iron:
0.9
mg
Keyword
cornbread, quinoa, squash, vegetables
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