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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 140.1
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 380.4 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Stepf's Spicy Vegan Quinoa-Cornbread calories by ingredient
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Stepf's Spicy Vegan Quinoa-Cornbread

Submitted by: STEPFANIER

Introduction

This cornbread was a serendipitous success. I didn't have cornmeal but I had masa de harina (corn flour). As it turns out, masa de harina yields a light and fluffy cornbread!
This cornbread was a serendipitous success. I didn't have cornmeal but I had masa de harina (corn flour). As it turns out, masa de harina yields a light and fluffy cornbread!

Number of Servings: 8

Ingredients

    1 cup non-dairy milk
    2 T white vinegar

    1 cup corn flour (masa de harina)
    1/2 cup quinoa flour
    1/2 cup whole wheat flour

    1/2 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    2 Tablespoons dried chili flakes, or 2 dried chilies, chopped or ground
    2 Tablespoons olive oil


Directions

Preheat the oven to 425 degrees Fahrenheit..
If you're using a cast-iron skillet, place in the oven as it preheats.
If you're using a baking dish, coat with nonstick cooking spray.

Mix the vinegar and milk together and set aside.

Combine the dry ingredients in a medium bowl and mix with a fork until combined.

Add the milk mixture and the olive oil and stir until just mixed. Place in the skillet or baking dish, using a wet spatula to smooth it out.

Bake 25 minutes, or until a toothpick inserted in the middle comes out clean.

This bread is incredibly fluffy! Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user SP_STEPF.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    What is non-dairy milk? Almond milk? Soy Milk? The milk of Tibetan Yaks that only eat blue poppies that grow on the side of mountains in the Himalayas? - 3/2/12

    Reply from STEPFANIER (3/2/12)
    Yes, any of those would work. Almond, soy, rice--whichever you prefer.


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  • Good
    1 of 1 people found this review helpful
    good - 11/22/11

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  • I did not have corn flour, so I used corn meal. It came out really good. I had to cut the chili flakes in half, for the sake of my young children. It still was pretty spicy, but they loved it! - 3/19/13

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  • I didn't like how this cornbread looked or tasted. It seemed to heavy yet crumbly. I probably will not make it again. - 9/18/12

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  • Where do I find quinoa FLOUR? I just discovered the grain recently. - 5/22/12

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  • I don't have a cast iron skillet. I have a 8X8 inch glass baking dish. Would that work? If so, would the temperature be lowered? Adjust baking time? - 3/2/12

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  • I always enjoy a completely whole grain bread. - 12/17/11

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  • Looks good - what size of baking dish did you use? - 8/17/11

    Reply from STEPFANIER (3/2/12)
    I used a 9" cast-iron skillet.


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