{"id":11067,"date":"2010-04-26T11:33:29","date_gmt":"2010-04-26T15:33:29","guid":{"rendered":"http:\/\/foodembrace.com\/?p=11067"},"modified":"2010-04-26T11:33:29","modified_gmt":"2010-04-26T15:33:29","slug":"quinoa-cornbread","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/04\/quinoa-cornbread\/","title":{"rendered":"Quinoa Cornbread"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/04\/quinoa_cornbread1.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-11068\" title=\"Quinoa Cornbread\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/04\/quinoa_cornbread1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/04\/quinoa_cornbread1-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/04\/quinoa_cornbread1.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>I love cornbread and I mean LOVE it. \u00a0Like real love and not just like-like, you know? \u00a0I&#8217;m also really picky about my cornbread. \u00a0I like it sweet, not too sweet, but it definitely needs to have some sweet background to it. \u00a0I also do not like things in my cornbread.<\/p>\n<p>Things include:<\/p>\n<ul>\n<li>Corn<\/li>\n<li>Jalapenos<\/li>\n<li>Bacon<\/li>\n<li>Green onion<\/li>\n<\/ul>\n<p>And any other variety of &#8220;things&#8221; that have the potential of throwing off the texture of the sweet divine bread. \u00a0Also? \u00a0Do you know when I like to eat cornbread?<\/p>\n<p>For breakfast or for dessert. \u00a0Although if you ask me to pick a favorite time, it&#8217;s going to be with breakfast because sweet cornbread goes amazingly well with morning coffee.<\/p>\n<p>At least in my world it does.<\/p>\n<p>When I discovered that I could make cornbread on my own, goodness I was ecstatic! We rarely had cornbread at my parent&#8217;s house growing up. \u00a0In fact the best memories I have of eating cornbread were the little mini loaves that you got with your Boston Market meal. \u00a0I know, isn&#8217;t that totally sad? \u00a0What a bummer of a memory! \u00a0The upside is that the majority of the time that I ate Boston Market were with Scott because we didn&#8217;t have a Boston Market in my little rinky-dinky town I grew up in. \u00a0We didn&#8217;t even have a Boston Market where I went to college. \u00a0Boston Market didn&#8217;t become a common establishment known to me until Scott and I moved in together after college. \u00a0Our first apartment in the very first town we lived in together had a Boston Market.<\/p>\n<p>And some of the best memories one can have are of your first apartment, am I right? \u00a0You know it!<\/p>\n<p>Okay, and bringing it back to cornbread. \u00a0I had some leftover quinoa and pondered if I could make cornbread out of it. \u00a0Well I wouldn&#8217;t know till I tried!<\/p>\n<blockquote><p><strong>Andrea&#8217;s Quinoa Cornbread<\/strong><\/p>\n<ul>\n<li>1C Cornmeal<\/li>\n<li>1C Whole Wheat Pastry Flour<\/li>\n<li>1 1\/2 C Soymilk<\/li>\n<li>1\/2C Cooked Quinoa<\/li>\n<li>1TBSP Ground Flax<\/li>\n<li>1TBSP Cane Sugar<\/li>\n<li>2tsp Baking Powder<\/li>\n<li>1\/2tsp Baking Soda<\/li>\n<li>Pinch Salt<\/li>\n<\/ul>\n<p>Preheat oven to 375. \u00a0In a small mixing bowl combine soymilk and ground flax. \u00a0In a large mixing bowl, combine remaining ingredients and mix. \u00a0Slowly add the the soymilk mixture to the dry ingredients. \u00a0Gently stir until everything is combined. \u00a0This will be a thicker batter. \u00a0Pour batter into a greased baking dish. \u00a0The one I used is roughly a 8&#215;12 dish. \u00a0Spread the batter out to make sure it is forms an even layer in the dish.<\/p>\n<p>Bake until a toothpick inserted in the center comes out clean, about 10 minutes or so. \u00a0Remove from oven and allow to cool for about five minutes. \u00a0Slice and serve.<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/04\/quinoa_cornbread2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11069\" title=\"Quinoa Cornbread \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/04\/quinoa_cornbread2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/04\/quinoa_cornbread2-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/04\/quinoa_cornbread2.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Ultimately I would have used more quinoa but that&#8217;s all I had as leftovers. \u00a0The cornbread turned out really tasty and the quinoa melts right in. \u00a0You don&#8217;t even notice that there is something else added to the bread. \u00a0This bread came out light and dense at the same time. \u00a0I know that sounds totally strange but when you hold a piece, it feels like a hefty slice of bread. \u00a0However as you eat it, it is light and slightly crumbly.<\/p>\n<p>If you are the type who can dig on things in their cornbread, then go crazy and add in jalapenos and so on. \u00a0This bread can definitely handle whatever you want to throw at it! \u00a0Some pepperjack cheese maybe? \u00a0Or some honey or maple syrup drizzled on top? \u00a0Mmmmm!<\/p>\n<p>The bread freezes and reheats well. \u00a0And is also perfect for dunking into your favorite chili or accompanying that morning mug of coffee.<\/p>\n<p>Have fun guys, and remember, always play with your food! \u00a0Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love cornbread and I mean LOVE it. \u00a0Like real love and not just like-like, you know? \u00a0I&#8217;m also really picky about my cornbread. \u00a0I like it sweet, not too sweet, but it definitely needs to have some sweet background to it. \u00a0I also do not like things in my cornbread. Things include: Corn Jalapenos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[34],"tags":[20,31,64],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-2Sv","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/11067"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=11067"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/11067\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=11067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=11067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=11067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}