Stepf's Spicy Vegan Quinoa-Cornbread

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3.8 of 5 (4)

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

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!

Minutes to Prepare: 7

Minutes to Cook: 25

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.