Inspired by Myra Kornfeld’s “Amaranth-Studded Cornbread” from her brilliant book The Voluptuous Vegan, this recipe uses quinoa flour as well as whole quinoa, which give it a rich, nutty flavor and some crunch. You can find them both at health food supermarkets. Up until now quinoa didn’t show up often in African American-inspired cuisine, but this is a new day. Makes 4 to 6 servings.
5 tablespoons unrefined corn oil, plus
more for oiling the pan
1/4 cup quinoa
3/4 cup cornmeal
1/2 cup quinoa flour
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup original unflavored rice milk
2 tablespoons apple cider vinegar
1/4 cup agave nectar
Set a rack in the middle of the oven and preheat to 425°F. Grease an 8-inch square bread pan and set aside.
In a medium skillet over medium heat, toast the quinoa, shaking the pan occasionally, until the grains start to pop, 2 1/2 to 3
minutes. Transfer to a large mixing bowl.
Add the cornmeal, quinoa flour, allpurpose flour, baking powder, baking soda, and salt to the bowl with the toasted quinoa. Whisk to combine.
In a separate bowl, whisk together the rice milk, apple cider vinegar, agave nectar, and 5 tablespoons of corn oil. Transfer the bread pan to the oven to preheat until sizzling, about 5 minutes.
While the pan is heating, combine the wet mixture with the dry mixture and quickly mix just until the dry ingredients are moist. Do not over-mix or the bread will be dense. Remove the pan from the oven and scrape the batter into it. Return to the oven and bake on the center rack for 20 to 25 minutes, or until the cornbread is firm to the touch and a toothpick inserted into the
middle comes out clean.
Memphis native Bryant Terry is an eco-chef, Food and Society Policy Fellow, and food-justice activist based in Oakland, CA. His second book will be published by Da Capo/Perseus in 2009. A version of this essay first appeared on TheRoot.com and is reprinted with permission.
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