cornbread

Sprouted Quinoa Cornbread


Fresh cornbread with homemade guacamole: yum!

Here's another healthy tasty quick bread for cornbread lovers ~

Recipe: Quinoa Cornbread

I've updated classic cornbread to make it healthier, without compromising flavour or texture. 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. (I've served it to non-health nuts with rave reviews :-) It's also great for special diets, as it's naturally gluten-free, and optionally dairy-free and sugar-free.

Fresh cornbread with guacamole.

Surrounded by a lovely crust, this cornbread is terrific warm and fresh out of the oven. If keeping longer than a day, I wrap it up and store it in the fridge, and then toast or grill thick slices - particularly good topped with homemade guacamole, or butter and honey!

Toasted cornbread with butter and honey.

Stuffing and Cake

Lauren's Vanilla Dark Chocolate Sour Cherry Soy Cake

Regarding the large batch of cornbread I made for turkey stuffing the other day...

We ended up having to get 2 free-range chickens instead of a turkey - not too much room inside these guys for the amount of stuffing we ended up making. There was a lot of stuffing: I think there was enough to feed about 15 people. It did turn out great and everyone brought leftovers home. Not super healthy, but super tasty! and perfect for a special occasion.

I've cut the recipe in half, and have included directions for the larger version, as well as a vegetarian stovetop version: Pecan Cornbread Stuffing

Besides the succulent chickens (thanks Crispin!), we also enjoyed lovely wines, amazing cheeses, Czech salad (thanks Michelle and Ryan!), mashed maple sweet potatoes, and a beautiful delicious cake (thanks Lauren!). It was a vanilla, sour-cherry dark chocolate cake made with soy beans from her parent's farm, topped with warm dark chocolate sauce and fresh raspberries: awesome!

Excavation

Looking for ancient treasure

Tomorrow is my birthday! We're going to have a little bohemian dinner party to celebrate. We've ordered a free-range turkey - my first time ever cooking a whole turkey. I've started on the stuffing and made a large batch of cornbread. I ate a little piece from the center to make sure it was ok - it's delicious. The reason I removed a center piece was twofold:
1. save the buttery crusty parts for the stuffing
2. make sure it cooked properly in the center since it was a large batch
As well, I hoped to find treasures buried beneath the crust...