Strawberry-Basil Skillet Quinoa Cornbread

July 21, 2014
0 Ratings
  • Serves 8-10
Author Notes

Inspired by Heidi Swanson's Quinoa Cornbread recipe and the garden stands across Eastern North Carolina, this cornbread is more like a dessert than a side, though I’m sure it would be great paired with a fresh, fruit filled salad. It’s sweet, fruity, and creamy with a slight crunch from the quinoa. —Mary Catherine Tee

What You'll Need
  • 1 tablespoon butter, for skillet
  • 1 cup all-purpose flour
  • 3/4 cup coarse yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup fresh basil, finely chopped
  • 2 large eggs
  • 1.5 cups quinoa, cooked
  • 3 tablespoons butter, melted and cooled slightly
  • 1/4 cup light brown sugar (honey works here, too)
  • 1 teaspoon kosher salt
  • 2 cups milk
  • 1.5 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2 cups strawberries, hulled and sliced
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  1. Preheat the oven to 350 F and place a rack in the top third. Butter a 10-inch oven-proof skillet or equivalent baking dish. Once the oven has preheated, place buttered skillet on oven rack and heat for about 10 minutes.
  2. Meanwhile, in a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and fresh basil.
  3. In a separate bowl, beat the eggs, quinoa, and melted butter until well-mixed. Add the sugar, salt, milk, lemon juice, and vanilla and stir again. Fold the dry ingredients into the wet ingredients until the batter comes together. It will be very thin. No need to fear.
  4. Take skillet from oven and layer sliced strawberries in the bottom. You’ll want to work quickly so the skillet will stay hot when it’s time for the batter to be poured in.
  5. Next, pour the batter over the strawberries.
  6. In a spouted measuring cup, mix cream and vanilla. Pour the heavy cream into the center of the batter. Do not stir. Carefully (you don’t want to spill because the batter's really loose) place skillet in the oven and check after 45 minutes.
  7. The skillet bread is done when the top becomes lightly browned and the center just set. If it’s not set after 45 minutes, cook for 5-10 minutes more, checking occasionally.
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