Inside Cooking

Inside Cooking Ep 150: Quinoa Cornbread

What better comfort accompaniment to a bowl of hot soup or stew than homemade cornbread? Here is the delicious traditional cornbread with some added health benefits!


  • 1½ cups cornmeal
  • 2½ cups milk
  • 2 cups all-purpose flour (Gluten Free: Use all-purpose GF blend)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup sugar
  • 2 eggs
  • ½ cup coconut oil
  • 1 cup cooked quinoa



Preheat the oven to 400 degrees F. Grease a 9X13 inch baking pan.


Combine the cornmeal and milk in a medium bowl and let it stand for at least 10 minutes.


Combine the flour, baking powder, salt, and sugar in a large mixing bowl. Using an electric mixer, beat in the eggs and oil just until the mixture is crumbly. Add the milk/cornmeal mixture and beat just until combined, about 30 seconds. Be careful not to over-beat or the cornbread will not rise properly. Stir in the quinoa, breaking up any lumps.


Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Let sit for at least 5 minutes before cutting.

Be sure to check out the recipe video on YouTube for more useful tips on the recipe!

Inside Cooking Ep 150: Quinoa Cornbread