I’m actually not sure what I did before blogs and Pinterest. What did I make? What did eat?
I’ve been a long time follower of Ashley from Edible Perspective. Her blog is actually one of the first I ever read! Clearly she is amazing and so are her recipes, photography, and writing…
Ashley has has a mean collection of Cornbread recipes..and she sparked me to make my own…with Bob Red Mill’s help I didn’t follow the direction on the bag at all…and that’s the way I like it.
I call this: Quinoa Cornbread.
Smothered in honey.
I ended up adding cooked quinoa into the batter at the last minute, kind of as an experiment…
I’m not going to lie- this cornbread doesn’t have the typically buttery flavor…because I didn’t use any, nor did I use buttermilk. Still delicious in my mind, though
I wasn’t sure what kind of texture the quinoa was going to give the cornbread and you actually can’t even tell it’s in it. Plus, you get a little protein boost in the nutrition!
I have a small confession:
I ran out of normal muffin tin liners…so I dug into my holiday stock. Yup that happened.
So did a big blob of peanut butter plus a drizzle of honey on top of one of these guys for my after dinner dessert.