Quinoa Cornbread

Quinoa Cornbread

An updated classic: delicious and healthy, great for special diets too. Like my Quinoa Rice Bread, this is also made with germinated/sprouted quinoa seeds, resulting in a moist delicious nutritious bread that's surprisingly easy to make. Enjoy fresh as is, or with butter, honey, preserves, nut butters, guacamole...



Ingredients / Directions: 

Rinse in cold water 3x:

1 c white raw quinoa seeds

Soak in 2 c water at room temperature overnight, or for 6 - 12 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)
Drain excess water and puree sprouted quinoa seeds in a blender with:

2/3 c milk or milk substitute
2 eggs (extra large or large)
*2 - 4 Tbsp melted butter, olive oil or coconut oil
*1 - 2 Tbps sugar, agave syrup or honey (optional)
2 Tbsp starch (tapioca, corn, or arrowroot)

Combine separately:

1 c corn meal
1/4 - 1/2 tsp sea salt
1/4 tsp soda
2 tsp baking powder (gluten-free)

*For a richer tasting bread, I use 4Tbsp butter and 2Tbsp sugar.

Mix wet and dry until well incorporated, but don't over mix. Pour into a loaf pan that's been generously greased and dusted with flour - I use 1-2 teaspoons of room temperature butter dusted with corn flour in a glass loaf pan. Bake at 375 for about 40 minutes, rotating the pan after 20 minutes. (For muffins, bake for about 20 minutes.) It's ready when a toothpick inserted in center comes out clean. Remove from oven and let sit for about 10 minutes before removing it from the pan - and then on to a cooling rack.

Enjoy fresh as is, or with butter, honey, preserves, nut butters, guacamole... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast, or grill it.



To sproud quinoa, can I just

To sproud quinoa, can I just use the quinoa that I buy in bulk at my health food store or do I need special quinoa seeds?

So far I've had good luck

So far I've had good luck with my health food store's bulk organic quinoa seeds, as well as "Bob's Red Mill" brand quinoa.

Quinoa bread

Delicioso ¡¡ I´m going to bake it tomorrow morning since I have already run out of my homemade muffins and I like to start my day with a healthy and yummy low-carb dose for breakfast... My gluten-free friends would also be happy with your recipe, once I translate it for them.
I will always give you the proper credit when making something you post, and I will let you know when I make it. If you do not want me to post your recipe in my Spanish blog, please do let me know, I´ll understand and accept your decision.

Hola Adi, I'm happy to have

Hola Adi,
I'm happy to have you posting Spanish versions of my recipes on your site. Sharing and proper credit are great - thanks for asking!

would you know if this

would you know if this cornbread is below 45 or low Glycemic.

I don't know... if you

I don't know... if you figure it out, please let us know.

This bread is really yummy,

This bread is really yummy, but when I made it, it turned out very very crumbly. I was using medium sized eggs that looked small to me- should I have added an extra egg?

I'm also wondering if I could use corn flour in this recipe- say, half corn flour, half corn meal?

Also, could I use sprouted amarinth or millet instead of quinoa?

Thanks so much for this recipe!


Hi Camille, I use large or

Hi Camille,
I use large or extra large eggs in this recipe - I've changed it now - thanks! 3 medium eggs would likely do the trick. Half corn meal, half corn flour would probably work too. As for sprouted amaranth or millet - I dare you! Please try it out and let us all know how it goes.

Thanks for the great feedback!

the millet debate con't

Hi Patty,

I've done some field research...

I tried using half sprouted quinoa, half sprouted millet and it worked just fine... I barely noticed the difference. I'll try all millet next time- I recommend it to everybody!

In another batch I used half corn flour, half corn meal- wouldn't recommend it. It's not bad, just better when it's all corn meal.

I've started using the batter for little corn muffins because I find they crumble less and only take about 20 mins in the oven. They're also easy to freeze.

Also- I've submitted a link to your website on my local organic food delivery website which I'm hoping they'll post.

I love your website. Thank-you.


Hi Camille, Thank you for

Hi Camille,
Thank you for the helpful feedback +  thanks for sharing your variations - I love this kind of creative collaboration. (I've added the muffin variation to the recipe for future reference - thanks!) I'd love to hear how the all-millet version works out, please let us know. Happy baking! Patty

quinoa cornbread!

Hey Patty,

This recipe of yours will be a lifetime favourite of mine. Thank-you! I've posted a link to your blog on my own blog, attached to an adapted version of your quinoa cornbread. Here's my blog if you'd like to take a look: www.meelsmeals.blogspot.com

I love your recipes! :-)


Hey Camille, thanks for the

Hey Camille,
thanks for the super feedback and link to your cool variation!

I tried to leave a comment on your site, but had tech difficulties here at the Mexican internet cafe, so here it is:
Hey Camille,
Pleased to meet you + sweet recipe! I love your addition of dandelions, I´ll have to try it out... I´ve enjoyed the new tender leaves of the plant - yummy like arugula. I´m enjoying the exotic greens here in the south of Mexico - today I scored some nopal (cactus). Ciao! Patty

Alternative sweetener

Thank you for sharing your qunioa bread recipe. I am eager to try it but instead of agave syrup - which is still high on fructose, I might suggest Yacon syrup instead for a lower glycemic index between 1-3.

Has anyone tried nopal powder for breads or cakes?

If you have some time, pease visit my website

Happy New Year!

Hi Maria, For this recipe,

Hi Maria,

You're welcome + happy new year to you too! Cool blog. :)

For this recipe, the sugar is totally optional - still would love to hear how it goes with the yacon. (First time I've heard of this sweet tuber - thanks - I'll have to try it...)

I recently had some (baked) tostadas made with over half nopal flour and masaca (ground corn). Though they were interesting to try, the high amount of nopal lent a pretty strong flavor (to something that normally is very neutral) and for some reason, they didn't sit well with me. I would still try nopal in a flour form again, but maybe in a much lower proportion.