Welcome to the latest edition of our Recipe of the Week! Every Thursday we’ll be posting a featured recipe for your weekend enjoyment.
This week, our recipe comes from Elisabeth Hasselbeck’s cookbook, Deliciously G-Free, a cookbook specializing in indulgent, G-free dishes. Elisabeth wants the world to know that having a gluten-intolerance does not mean you have to accept a life of bland, lack-luster foods. This quinoa cornbread is just one of 100 delectable and family-friendly recipes in her book, and it adds a new, flavorful twist on the classic dish. Though it is 100% gluten-free, it still hits the spot like all great comfort foods should!
Quinoa gives this cheesy, spicy, Southwestern side dish its moistness – no one will believe it’s gluten free. It’s so good, in fact, that I like to sneak the first piece just to ensure that I get my share!
Nonstick cooking spray
1 cup brown rice flour
¾ cup gluten-free fine cornmeal
1 tablespoon baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1 cup cooked quinoa
¾ cup 2% milk
2 scallions, thinly sliced using both white and green parts
2 jalapeños, seeded and chopped
¼ cup honey
½ cup grated pepper jack cheese
½ cup fresh or frozen corn kernels (defrosted if frozen)
1. Preheat the oven to 400ºF. Coat an 8 x 8 inch baking pan with cooking spray
2. Place the brown rice flour, cornmeal, baking powder, xanthan gum, salt, and quinoa in a large bowl and combine well. Add the milk, egg, scallions, jalapeño, and honey, and mix just until combined – there might be some dry spots. Transfer the mixture to the prepared baking pan and sprinkle the cheese over the top.
3. Bake for 12 to 14 minutes, until the edges are beginning to brown lightly and the cheese has melted. Let the cornbread cool in the pan for 2 minutes before cutting into squares; then enjoy. (Let any extra cool completely before storing it in an airtight container at room temperature for up to 3 days).
Download this recipe for free here.
We hope you enjoy it!