Recipe from My Favorite Organic Farm, Cornmeal and Quinoa Skillet Bread

Recipe: Cornmeal and Quinoa Skillet Bread.

1 c whole wheat or spelt flour (I used spelt in this recipe)
3/4 c cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp dried mixed herbs (optional)
2 large eggs
1 1/2 c cooked quinoa, room temperature (quinoa is cooked just as you would oatmeal)
3 T unsalted butter, barely melted
3 T natural cane or brown sugar
3/4 tsp sea salt
2 c milk
1 1/2 T white or white wine vinegar
1 c heavy cream

Preheat the oven to 350F. Roughly ten minutes before you are ready to bake the skillet bread, while you are mixing the batter, place the skillet in the hot oven.

In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and dried herbs.

In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. Then add the wet ingredients to the dry ingredients and stir just until the batter comes together. It will be quite thin.

Pour the batter into the heated skillet. Pour the heavy cream into the center of the batter - do not stir. Carefully place in oven and check after 45 minutes. The skillet bread is done when the top becomes lightly browned and the center just set. 

Wood Prairie Farm <megan@woodprairie.com>

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