Recipe: Quinoa Cornbread (using blender-ground quinoa)

QUINOA CORN BREAD

2 cups corn meal
1 cup quinoa meal*
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 tbsp honey or brown sugar
1 large egg, beaten
3 tbsp butter or bacon fat, melted
2 1/2 cups buttermilk
1 (4 oz) can chopped green chilies or jalapeno tomato relish (optional)**
Butter (for serving)

Preheat oven to 425 F.

*Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients; set aside.

Combine wet ingredients. Mix with the dry ingredients.

Bake in greased 9x9-inch pan or greased muffin tin until golden (about 25 minutes).

Serve hot, with lots of butter.

**For a spicier variation add optional green chilies or jalapeno tomato relish to the batter.

Makes: 6 servings
From: BB, 1999
Source: Ancient Harvest Quinoa recipe leaflet