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 350ºF. 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.
Best served warm from the oven. Megan.
