Quinoa Skillet Bread

Quinoa Skillet Bread Recipe

The farmers' market up the street from my house just started again. It takes place one night a week, now through early fall. Last week a stroll through the twenty-some booths revealed a bounty of fava beans, strawberries, local micro-climate honeys, pea shoots, mandarins, king trumpet and lion's mane mushrooms, artichokes, and English peas. In the midst of all this, I stumbled on a farm I'm particularly excited about, Fifth Crow Farm - new to me. They were selling organic wheat berries, heirloom popcorn, farm fresh eggs and leeks. I picked up a couple bags heirloom Sonora whole wheat pastry flour (grown at neighboring Pie Ranch), and set them on my kitchen counter when I got home. I wasn't entirely sure how I wanted to use it at the time. This flour is a bit coarser than the pastry flour I typically use, flecked with tiny hints of brown and gold.

Quinoa Skillet Bread

If I leave something in my field of vision for long enough, ideas start to percolate. I had a the flour sitting on the counter top, and a good amount of leftover cooked quinoa in my refrigerator at the time. It occurred to me to attempt some sort of rustic quinoa skillet bread. A relatively simple idea that actually took a couple tries to get right. My first attempt was terrible, and by that I mean, not at all what I had in mind. It was flat, too dense, ugly, and on and on. But the second go-around more than made up for my original misstep.

Back at the drawing board (after my initial failure), I kept looking at the flecks of germ and bran in my new flour, which triggered thoughts of cornmeal. One of my favorite recipes in SNC is the quinoa and corn flour crepes. And one of my favorite cornmeal recipes of the past year is Marion Cunningham's Custard-Filled Cornbread. My neighbor brought it to a Halloween potluck (to much fanfare), and it occurred to me it was the same cornbread Molly writes about in A Homemade Life. Everyone in my family now loves this cornbread, and it has shown up at nearly every family gathering since its debut at Thanksgiving. It is one of those recipes, so spot-on, I thought I'd never change it, tweak it, or make it any other way. There was no need. Keep it simple, leave it alone.

But I thought, maybe, if I took the general approach for the Custard Cornbread and introduced a cast-iron skillet and a few of the other ingredients I had on had, it might make for something unique and special in it's own way. And wow, did it ever work out. I hope you'll agree, the results are impressive - a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread. Enough for a small crowd, each piece is dense and heavy, rich with ribbons of varying texture. Let me know if you try it out - it's perfect for picnics, potlucks, family meals and the like.

- More Quinoa Recipes -

Quinoa Skillet Bread

For this recipe I use Bob's Red Mill Coarse Grind Cornmeal. If you click on the image it will zoom in and you can see what it's like - look for something comparable. As I mentioned in the main post, I used a local whole wheat pastry flour here. But I suspect any whole wheat pastry flour will work, and spelt flour might be an interesting alternative as well. I used a dried Sardinian mixed herb blend, but I Herbes de Provence would be great too. If you don't have an oven-proof skillet you can use a 9x9 inch glass baking dish, or equivalent.

butter to grease pan, about 1 tablespoon
1 cup / 4 oz / 115g whole wheat pastry flour
3/4 cup / 4 oz / 115 g yellow cornmeal (coarse)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried mixed herbs (optional)

2 large eggs
1 1/2 cups / 7 oz / 200 g cooked quinoa, room temperature*

3 tablespoons unsalted butter, barely melted and cooled a bit

3 tablespoons natural cane sugar (or brown sugar)

3/4 teaspoon fine grain sea salt
2 cups / 475 ml milk
1 1/2 tablespoons white or white wine vinegar
1 cup / 240 ml heavy cream

Preheat the oven to 350F / 180 C degrees and place a rack in the top third. Butter a 10-inch oven-proof skillet (or equivalent baking dish). I used a cast-iron pan with 2-inch deep sides. Roughly ten minutes before you are ready to bake the skillet bread, while you are mixing the batter, place the skillet in the hot oven.

In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and dried herbs.

In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. Then add the wet ingredients to the dry ingredients and stir just until the batter comes together. It will seem very thin, don't worry.

Pour the batter into the heated skillet. Pour the heavy cream into the center of the batter. Have faith, and do not stir. Carefully place in the oven and check after 45 minutes, the skillet bread is done when the top becomes lightly browned and the center just set. Somewhere between 45-60 minutes typically. I like to finish things up with a few seconds under the broiler to brown the top nicely. You can serve this I like this warm or at room temperature, sliced in a grid, sprinkled with a touch more salt (if needed).

Makes one 10 1/2 skillet.

*To cook a sizable pot of quinoa: Combine 2 cups / 12 oz / 340 g of
well-rinsed (dried) quinoa with 3 cups / 700 ml water and 1/2 teaspoon
fine grain sea salt in a medium saucepan. Bring to a boil, cover,
reduce heat and simmer for 25 - 30 minutes or until quinoa is tender
and you can see the little quinoa curliques. Fluff with a fork.

Prep time: 10 min - Cook time: 60 min

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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What a delicious version of cornbread. Love the down to earth cooking method and I can just imagine it right out of the oven with a bit of creamy butter. A must try!

Lisa (Authentic Suburban Gourmet)

Wow, that sounds incredibly interesting! I've never had quinoa before, but it sort of makes sense to bake it into a bread like other grains we know ;)

Beautiful photos by the way... I love bread in a skillet! :D



This sounds absolutely delicious. I have everything on hand, so why not give it a try tonight!

Casey Angelova

This bread sounds so interesting. It certainly looks scrumptious. Never tried quinoa before. I'm gonna have to try this bread!

my little expat kitchen

What a creative and great looking dish! I would love a slice of that!

Simply Life

I had never thought of using quinoa to make bread - a great idea.

Gourmet Chick

Wow, what an interesting bread! I am just starting to get into quinoa so may try making a gluten free version of this.

Christie {Honoring Health}

Ooo - yum! I'm on a quinoa kick and this is perfect!

Belinda @zomppa

So deliciuos ecobread! Yumy yumy!!! :)


I am trying to eat healthier this might be the best recipe to start! Ancient grains are a super healthy food! Thanks for sharing this recipe!

Chocolate Freckles

This looks sooo scrumptious! Amazing work!


I am so jealous of where you live. I can't find any farmers' markets in NJ that have already started up. One of the ones I went last to starts next week, and they have cheese, pickles, wild mushrooms. I wish I could get local flours though. I love to bake! I'll have to do some investigating online.

Thanks for continuing to be an inspiration to all of us who read your blog! :)


Wow! I love quinoa and eat it all the time, but I've never heard of pouring heavy cream into the middle of a skillet bread before baking! From what I understand from this post, you end up with a custard-like topping on the bread? What a fascinating idea.

Coco @ Opera Girl Cooks

I've been mixing regular quinoa with the red variety lately for some visual pizazz. I wonder how it would look here. Perhaps too reddy and less cornbready?

HS: No, I think it'd be great!

Lentil Breakdown

Looks great! I have a big bag of quinoa I need to use up, so I need all the ideas I can get!

Appetite for Conversation

What an awesome recipe! I've been trying to find new ways to cook with quinoa -- looks like I'm going to have to try this recipe soon :)


I have a huge bag of quinoa and am almost ashamed to admit I don't really care for it. I've tried it so many different ways and nothing works for me. However, this bread seems like the perfect way to "mask" it and help me use up my stash. Luckily for me, it looks like it would be easy to veganize.


Genius. I am a huge fan of Bob's medium grind cornmeal, it gives so much texture! Love that you are using quinoa in so many recipes, it's the only grain that provides complete protein so it's ideal for vegetarians and vegans. Looking forward to trying this one.

Carrie (Love Healthy Living)

Just made this for Sunday breakfast. Creamy and crisp in one skillet. Thanks Heidi. One note though, the recommended corn meal is not organic. (Note: Corn is one of the eight top food that is GMO). Maybe Bob Mills (I love the line), can offer a organic, non GMO corn meal soon.

HS: Thanks for pointing this out DrBeth - for some reason it was in my mind that this cornmeal it was organic (and correspondingly non-GMO)...I wonder if they have an organic version? Seems like no, only in the medium grind. Bummer.


I love the addition of vinegar to this recipe...such a clever idea and I'm sure it adds a perfect zing of flavor! Thanks Heidi...

The Healthy Apple

I've just started using quinoa and this is a delicious way to incorporate it. This one pan dish is a great way breakfast.

Susan Kessler

Hi... I love quinoa and this is a wonderful way to use it. Does any one have a wheat-free substitute suggestion for the wheat flower?
Thank you


That looks amazing. I want to crawl in that skillet and cuddle up to that bread. tmi, I know:)

The French

I love this idea! I do not have quinoa right now, but I am going to try using amaranth.I hope it works! I would like to tell you that I love your recipes.They are very healthy and delicious.


this looks great--
disturbing to read the GMO cornmeal comment-- polenta, grits, etc are some of my favorite foods and i hadn't thought about that--
i would like to lighten this recipe (AND/or make it for my lactose allergic daughter)-- anyone know if it would work with skim milk or soy milk instead of cream?


Sounds great. I love quinoa. Recently had to go gluten free, may try making this with brown rice flour. Any suggestions for gluten free bread baking?


I LOVE quinoa and can't wait to try this. You put together such interesting recipes. :)


Love the basic concept... but will try it wheat-free and dairy free???? This is my perennial approach. Anyone have any suggestions to replace the heavy cream? Perhaps another egg added to rice or almond milk? I'll probably try oat flour or corn flour.


Looks great except I'm not sure if I could take the one cup of heavy cream...too rich.. perhaps a could substitute.


Re: lightening the bread and re: vinegar.
Addition of vinegar is presumably to convert milk to a buttermilk analogue. So, use low fat buttermilk which has a much thicker consistency than milk and then use half and half or your favorite milk or milk substitute in place of at least part of the cream.


This sounds great, but I am allergic to corn. Does anyone have a good substitute for cornmeal? I'd love to find one that adds some texture, as cornmeal does.


Oh wow, I cannot wait to make this as I adore quinoa...but will use half & half instead of heavy cream (10% fat vs. 35% in Canada). I am unclear about pouring the cream on... do you make a well and pour it into that or do you just pour it all over on top? Thank you so much! I just love your recipes!!

HS: It seems totally wrong, and far too much liquid, but yes - you pour it right on top.


Another vegan here. Anything non-dairy that can be used in place of the cream? I sometimes make "buttermilk" from almond milk and vinegar. Would that work as a sub for cream in this recipe?

HS: I'd have to try it myself, but coconut milk?


Now this sounds fantastic! I can't use the cornmeal because I'm allergic to corn. Going to try substituting brown rice flour and see if it works.

HS: Hmm. What about a coarse rye flour?

Annmarie Kostyk

I love skillet breads better than oven breads. Cornmeal with quinoa and whole wheat flour sound delicious and healthy. I just made cornbread this afternoon. I wish I had seen your recipe before making it.

Nisrine@Dinners & Dreams

This sounds perfect! I love making a skillet cornbread but love the sound of a custardy one. Thanks also for the reminder about Molly's recipe.


How could this be made heart-smart? I cook spoonbread with oil and rice milk-- could I substitute them for the cream, milk and butter?

And for the people who don't like quinoa-- use it in a pilaf like bulgar or under sauces like couscous.


Hello... very interesting idea for this "quinoa" bread. I have never made a skillet, sounds interesting, it looks yummy.


This is perfect for this evening's meal of fried oysters (purchased at the Farmer's Market.) Hot diggety!


This looks incredible! For the "mixed herbs," what sorts of herbs are you thinking here? I'm thinking of this (perhaps incorrectly) as a slightly sweet thing... so not sure if the oregano and thyme I've got on hand will work.


This looks great, Heidi! I am DF/GF and often sub rice milk in the corn bread I make. The So Delicious coconut drink that's out now is pretty thick and doesn't leave a strong coconut flavor - could be a good replacement for the cream.

Fine corn flour seems to work well instead of wheat flour if you add a tsp of xanthan gum to it.

As far as a replacement for cornmeal, I wonder if Bob's Red Meal creamy brown rice farina cereal would work - it has a coarse grind to it.

Sorry...I love cornbread, and this looks fantastic. Just thinking aloud on how to modify it given some of the other comments.


I leave ingredients out so I don't forget about them or get inspired by them all the time.

I just had fried chicken for lunch but I am making this corned bread to go with the leftovers for dinner.


On another topic: I noticed you have Nigel Slater's _Tender 1_ on vegetables on your reading list. I love this book! This is what I wrote in my Amazon review: I Love Nigel Slater! There, I've said it. He can do no wrong. I'm a vegetarian and he isn't but the way he writes about food is so solid, and his suggested "how-tos" are so charming I can't resist him. And I love this book best of all his books. Even if you don't like to cook you will be delighted reading about his garden and vegetables. If you do like to cook it will inspire you in the kitchen to help vegetables achieve transcendence! And if you have some arable land nearby you might want to try his gardening tips. I would! As I read Tender I - A Cook and His Vegetable Patch I found myself wishing I didn't live in an apartment.


When I clean out my pantry, I leave a few items sitting on the counter...it's a good reminder to use them and seeing them leads to brainstorming uses. This is a really interesting use of quinoa!

nithya at hungrydesi

I had some cooked red quinoa in the freezer just waiting for the perfect recipe. This was it!
The result was visually pleasing and tasted warmly comforting on this rainy day (yea!) in Florida.


This sounds amazing! My only question is that i am allergic to dairy and haven't found any good baking substitutes for heavy cream. Do you have any suggestions to making this recipe dairy free?


for Crystal and anyone else who doesn't care for quinoa: there is a bitter-tasting naturally occurring coating on quinoa called a saponin. Botanists tell us that it is effective in repelling birds so the grain will live on, to produce the next generation. Humans don't like the taste of the saponin either. So we rinse it off---plenty of water , swish it around, more water, do it a few more times. A couple minutes effort makes all the difference. Perhaps you already do that and do it well. But just in case.....and btw, I get a prewashed quinoa at Costco and it (to my taste) honestly doesn't require washing.

Diane C

This looks absolutely amazing. I hope I can successfully adapt this to be gluten-free!


That sounds like an amazing farmer's market - I'm jealous. I will definitely have to try this recipe, I love so much of what you have to share. It always feels so wholesome and nourishing.


Heidi, this is gorgeous. I'm so intrigued by the final product.

Definitely will try this today!.


This sounds delicious.

Heidi, what farmer's market are you talking about? I live right in your neighborhood and I often shop at the sunday market on Grove, but I'm not aware of an evening market.

HS: Hi Rachel, it's a Wednesday evening market @ Noe & Market (in front of Cafe Flore), I think it runs from 4-8. The farms/vendors seem to revolve throughout the season. It's not too big, not too small - just right, if you know what I mean. Please say hello if you happen to see me there :).


This looks like a relative of the Tassajara Bread Book recipe for 3-Layer Corn Bread. Use coarse ground corn meal, whole wheat flour plus milk and eggs. It all gets mixed together and is very runny. Once baked the corn meal falls to the bottom, the wheat bran forms a thin top crust and a custard rests in between. Been making it for decades and it always amazes us!

And also, corn meal with cooked millet makes a good spoon bread, or cooked rice, or, or . . .

Wendy Baschkopf

Hi from a morning commuter train between Lincoln and Sheffield in the UK! I'm retiring soon and one of the things I'm most looking forward to is trying all your recipes. This bread will be high on my list....but I might even get it made tonight as it sounds too good to wait for!


I tried this recipe last night. Didn't have heavy cream in the house so I used homemade yogurt, which worked really well. Delicious with an excellent texture. Just posted a pic of my skillet bread on my website's blog: Sentences and Food.


Thanks Sherrie. I think the no dairy option stumped lots of people. I will try it with soy yogurt and report back.


I am completely intrigued by this!


I wish my farmer's market had whole wheat flour! Maybe it's worth a drive to SF. :)


I am dairy tolerant, what would you suggest to replace the heavy cream with??
This sounds amazing and I want to try it.


Is there a way to modify this recipe for someone with gluten issues? She can have the quinoa and the cornmeal but not the whole wheat pastry flour. thanks.


This looks wonderful...Question! I'm cooking this for a family that will be enjoying Friday night. Should/Could I freeze it for optimal freshness?

Molly G.

We can get three kinds of whole wheat flour now at Seattle farmers' markets. It's new this year. The soft whole wheat is yummy. Very nutty tasting and sweet. Too much milk in this recipe, I'd have to use soymilk or coconut milk, but I'd definitely make this bread with Nash's soft whole wheat flour.


I wonder if this would be to quinoa-y if I subbed most of the wheat flour for quinoa flour. Maybe I'll try this mixing quinoa flour and a starchier flour like tapoica. Yum!


The pictures make this look amazing...

The Amateur Mixologist

Gorgeous! That looks absolutely wonderful! Thanks for the recipe!

Nicole, RD

Looks like an amazing recipe!

say.la vie

this looks like a great bread that is a stand-in for cornbread! not that you need a stand-in for cornbread, but still. either way, it's certainly something that i'd love to try :)

heather @ chiknpastry

Heidi! This is awesome. Can't wait to check out that stand on Wednesday - thanks for the heads-up!


Jill P

I really admire you and other people who can just come up with recipes off the top of your head. I look at an ingredient and I just run to a published cookbook to see what to do with it. Keep up the great work!


I made this this morning and love it . Traded heavy cream for 1/2 c plain yogurt and 1/2 cup milk and used cinnamon instead of "mixed herbs". Yummy


Mmm this sounds tasty!
I love all of your inventive health-conscious recipes, and I really admire you as a master of the kitchen. I have to say, your admitting to failure upon your first attempt at this bread is inspiring. Whenever I try to branch out and make up a new recipe it’s always a flop at first. It’s helpful and reassuring to know that it happens to the best of us. You make me want to continue making up new things.
Thanks for your honesty, humbleness, and genius!


Just made this last night! So delicious. I absolutely love the custard that forms from the heavy cream. The quinoa also adds a great hearty texture to it. How do you think this will be using buttermilk?

Sam. L

oh this looks so fabulous. I can't wait to make it. I have had my eye on the recipe Molly has in her book, but your grainy version makes it even more tempting.

Sara Morris

let me just the say the bounty mentioned in the first three sentences of this post were enough to make me green with envy. living in the bluegrass region of KY will do that.


I made a gluten-free version of this bread tonight. (I subbed a cup of Whole Foods brand gluten-free flour mix + 1 teaspoon of xanthan gum for the whole wheat pastry flour and floolwed the rest of the recipe as-written) It came out perfectly and was completely, insanely delicous. If you left out the herbs, this would be great with any kind of macerated or sauteed fruit over the top.


Wow, I think this has to be my next quinoa recipe! I really do need a new cast iron skillet... But this sounds just delicious!


Just made this tonight to go with some BBQ pork we had leftover. I didn't have enough heavy cream, so I substituted with milk and a dollop of sour cream. It may have a little less of the "custard" than was intended, but it still turned out delicious. This is #4 of your recipes I've tried and they've all come out fantastic, thanks for all the wonderful, healthy ideas!!


ahhh, I love the farmer's market season... things are just starting up here in BC as well. I'm so excited for berry season!!!
Quinoa bread looks awesome, thanks for posting! On my screen there is a pic of waffles in your recent posts, and reminds me of some quinoa waffles I made a little while ago - if you're into using whole grains with your baking you should try it out.
mmm... makes me want them topped with a big pile of strawberries!!

Heather Loves Healthy Vegan Recipes

I don't have a cast iron skillet. Do you have any other suggestions what kind of pan I could use?


What are English peas -as opposed to any other sort of peas?? I live in England and have never heard peas called by their country of name!


I love love love quinoa, but a bit afraid of heavy cream. This looks so good I'll have to try it when I have others around to help eat it.


I will absolutely be trying this out! It looks fabulous.


What a marvelous coming together of diverse ingredients! Wonderfully creative again!


My sister loves to cook with a cast iron skillet. I'll pass this along to her.

Window On The Prairie

A beautiful looking cornbread. My mom always used her cast iron skillet to make cornbread.

I have actually made quinoa cornbread before the recipe is from one of my vegan cookbooks.


I've been looking for a good cast-iron bread recipe and I think this could be it. It sounds and looks delicious! i cannot wait to try it.

russell @ Chasing Delicious

Oh, I wish I lived by a farmer's market like yours!


Heidi, I hope you don't think me disingenuous for this, but I'm just off dinner and you came to mind. I read this piece a few days back, and although it stuck with me, I didn't have the wherewithal to pull up the recipe and give a new cornbread a go after a crazy hair-raising all-kids-all-on day. However. The memory of the skillet and the idea of cornbread was skulking in my subconscious, and so, we pulled together our favorite standby cornbread, with some locally milled, nubbly Ohio corn flour, from the recipe in A Year in A Vegetarian Kitchen by Jack Bishop. And my son, the one who eats almost nothing, ate cornbread, for the first time. And while it wasn't THIS recipe (and while I hope to try it soon, and have Molly's original bookmarked, also), it is so often how things happen in our kitchen, real-time: inspiration, interpreted, adapted, for the time and energy we have at hand.

Really, just thanks for posting this, this week. The idea of it made our dinner, tonight.


This looks delicious! I love quinoa and corn together, anything that contains butter and cream, and food cooked in a skillet. Can't wait to try this out soon.

Thanks for another gorgeous post, and I'm looking forward to checking out that market soon, as it is just blocks away from where I work - maybe tomorrow!


I was just in the Bay Area, and tried not to be jealous about your neighborhood farmers markets. I visited several.

The ferry terminal farmers market was at one end of the spectrum, while the smaller Piedmont Market in Oakland at the other. Where else can you buy fresh oranges, avocados and dates alongside sweet peas, lilacs, strawberries and rhubarb.

My California friends how lucky you are.

tom tall clover farm

Do you think you could use yogurt or some other substitute for the heavy cream? Not a huge fan of it myself...but this bread looks incredible and I may have to try it unaltered!!


I made this bread tonight and my husband and I LOVED it. I prepared it exactly as written, my only exception being that I used a 9 inch round pan, so it took an extra 15 minutes to bake (1hr. 15 total). The outside was crusty, the inside was a combination of cakey, grainy and custardy. We didn't butter it because it didn't need it....plus I knew it already had the cup of heavy cream (mmmm).

I followed your instructions for cooking a sizeable pot of Quinoa. I removed the 1 1/2 Cups needed for this recipe, and made a simple Quinoa Tabbouleh with the remaining cooked Quinoa. The tabbouleh had a chance to sit and meld while I made the bread. The Tabbouleh served together with the bread was a filling and complete vegetarian meal.


I made this recipe this evening, because I love quinoa and custard and biscuity sorts of breads, and this is all three. Didn't have a skillet, so I just made it in a cake pan, and I have an appalling oven, so it took about twice as long to cook as your recipe called for. But in the end, it's lovely. Warm and savory (though it would also be excellent if it were sweet and had cinnamon or nutmeg in it), with the slight grassyness of the quinoa and the most rich, buttery custardy texture from the cream, which finally did set up, despite my lack of faith and my wretched oven.


I tried this today, substituting half of the heavy cream with jocoque (a thin/runny Mexican sour cream). It was a perfect pairing with spicy beans (boiled beans added to a saute of tomato, onion, cilantro, jalapeno, cumin).


I made this tonight for dinner (with stir-fried bok choy on the side) and it was so heavenly! Incredibly rich and flavorful. This is going in my favorite recipes book!


I'm making this. Anything with quinoa and I'm in!

melange a Trois

I've never tried quinoa before, I'm going to have to give this a try. Pan bread is always the best!


Yum, I am going to try this tonight!

Marie Goodloe


The two farms you mentioned sound fantastic. I read about the Sonora whole wheat pastry flour from Pie Ranch and though they say it is delicate and a bit difficult to make a crust with it sounds delicious. Have you used it for that purpose? I love the nutty flavor that the germ gives to the flour.

I'm in Italy right now and reading about all that is available back home is making me a little home sick. Of course there is good food available here but there really is nowhere that compares to California when it comes to agricultural diversity.


Amber @ Native Food and Wine

Your food photography is always wonderful, but this time I'm admiring the sashiko cloth underneath the skillet. Beautiful!

HS: Thanks Colleen :)


Thank you for sharing your library of recipes with us. Most recipes that I read, I will never make. This is one I do want to make soon.

Kathleen is Cooking in Mexico

what would you suggest in place of the wheat flour for us GF-ers? it looks and sounds so heavenly!

HS: Hi Stiggly, Skim the comments, there are a few suggestions. Shauna over at Gluten-free Girl mentioned that she had a GF version come out pretty tasty. I'll post a link to her version if/when she posts it.


I made a dairy-free version of this last night, using Earth Balance, EdenSoy Original, and Silk Creamer. It worked wondefully, although my oven took about 1.5 hours to set the "cream." It was delicious with our chili over quinoa.


I've just started using quinoa and this is a delicious way to incorporate it and also I love the addition of vinegar to this recipe


Long time reader, first time poster! I love your blog, Heidi, especially the ultra simple recipes that are really more like techniques than recipes, and the healthy takes on old favorites!
Has anyone tried this with cooked bulgur wheat as a substitute for the quinoa? How did it go? I'm having trouble picturing what it would taste like with the cornmeal.
I'm trying to empty out my pantry before traveling all summer, and that substitution would go a long way toward getting rid of some of the flour/grains I've got stashed away!


I love Fifth Crow Farm! I live right around the corner from the Inner Sunset farmer's market and discovered them last summer--been loving all of their produce, as well as their heirloom beans!


Quinoa pan bread. You're so creative. I love the way an ingredient catches your imagination and you share your thought process as you figure out what to cook.

I'll have to give this a try. Another perfect excuse to cook in my favorite cast iron skillet.

Family Cookbook - Denise

I made this yesterday and my husband and I just finished the pan tonight. It's delicious. My 2 year old won't eat quinoa but he ate this "cake", as he called it. I didn't have coarse grind cornmeal so I subbed polenta and it worked great. I'll be making this again.


This is perfect for the leftover red mole I just made. What farmers' market were you referencing? I didn't know there were any weeknight markets here.


I swear this recipe has been in the back of my mind, I just didn't know it til I read your post. In other words, looks right up my alley!

Small Kitch Cara

I love that you cover all your bases -- I was so worried about not having a cast iron skillet or the right corn meal! Thank you! I cannot wait to make this bread!

Mandie @ Vegan Wagon

I made this two days ago, and it was absolutely delicious alongside soup and roasted vegetables. I was concerned it might be too heavy, but not at all--it was perfect. (Though since I didn't have any cream, I did substitute whole milk...that may have made a difference.)

And, in a quest for something sweet last night, I warmed up a slice, put a touch of natural honey and some jam on it, and it made a *wonderful* cake.


Looks wondeful....I looked into the GMO issue with Bob's Red Mill and even though they do not label non-GMO there products are :)

From their site FAQ's

Are your products genetically modified?
No. All of our products come from identity preserved seeds. This means the seed planted in the ground is non-GMO. We simply can't guarantee against cross pollination due to natural occurrences such as wind drift, so we do not label our products GMO-free.

HS: Thanks so much for the update Ashley!

Ashley Koubek

I just made buttermilk cornbread but reduced the cornmeal by 1/4 cup and added 1 1/2 cups cooked quinoa. It was gorgeous and truly satisfying! Thanks so much for the inspiration! I'll save your recipe for when there is company to share that heavy cream with!


This looks delicious! I love quinoa but am sadly not very creative when it comes to cooking with it. I make pilaf and that's it. I will definitely try this and bonus that I already have all of the ingredients on hand in my pantry. YUM.


I made this the other day and loved it! I've been eating the leftovers for breakfast.


This looks great. I just found this cooked quinoa from a company called Village Harvest in the freezer section at Andronicos. Do you think I can use it in the recipe? I figure I just need to heat it to room temp or thaw it, right?

HS: That should work just fine Lisa!

Lisa Presta

I made this last night and it was absolutely delicious. I added a few cloves of chopped garlic, and used fresh thyme and chives that I had bought for dinner the night before. We ate it for dinner with a side of spinach, sautéed with almonds. I can't wait to have a piece for breakfast! Also- I made your black bean brownies and oh, WOW! Everyone loved them and I've been directing tons of people to your blog for the recipe. You know what you're doing, lady!


Recipe sounded great and all was good except that the center did not set up well. Otherwise everyone really enjoyed it.

Royce Thorpe

I made this last week and it was great, but the cream in the center didn't set properly. It wasn't heavy cream, but cooking cream from vegetable fat... slim pickings in Kyustendil. I will make it again, but omit the cream. One comment mentioned coconut milk... I wonder how that turned out?

Casey Angelova

I made the corn bread again - this time using creme fraiche instead of cream. It puddled in the middle. Still, what about serving the bread like spoon bread, then a vinegar based salad on the side? Or...use the skillet on the grill - stir the creme fraiche with salsa, then pour in the middle? OR use a corn pone pan and stream the creme fraiche down the middle?


Just made this and am enjoying an oven warm piece right now! It took a little over an hour for the center to set, but everything was nicely browned and toasty on top when done. Very easy to put together. I think this would make the perfect light lunch or dinner paired with a nice green salad and glass of white wine! I have been following your blog for awhile now and have wanted to try just about everything. I am so glad to have tried out this recipe and am so happy with the result. Thanks Heidi!


I tried this with vegan substitutions, and used coconut milk for the heavy cream. It worked pretty well, except didn't set as well as the cream would have, and some of the oil separated out. I think next time I'd mix some cornstarch into the coconut milk- but it did work!


I tried this and replaced the flour with gluten free and thought it worked really well and was lovely and moist. Is definitely a recipe to keep.

Roz Dibley

I just took this bread out of the oven, gluten and dairy free!

I used brown rice and homemade almond milk (soaked almonds overnight, pureed for two minutes with twice as much water, and strained) and then used coconut milk instead of cream.

Nom nom nom!

p.s. I added poppy seeds and vanilla and it was just scrumptious.


This bread is absolutely amazing! I usually use quinoa (with cranberries and crushed pecans) for breakfast, but this recipe made a perfect side to rotissere chicken, and my nine year old son loved it. Always a plus!

Nicole Kellar Munoz

In an effort to do everything you do, I bought the flour last wednesday and tried it out this week. My mom and I made the best whole wheat biscuits ever from the recipe on Cooks Illustrated. You must try it! You have to have a membership to view the recipe, so if you don't have one, I'll send it to you.

HS: Oooh. Thanks for the tip Jill. I'll track it down. I have a favorite biscuit recipe I've been fine-tuning over the past few months (been using spelt flour), I'll have to compare! Were you at that farmers market on Noe?! Now I'll know to look for you! xo-h

Jill Pervere

i loooove Quinoa but never tried it in bread..My favorite is in a shake. My mother would make the shake for me when I was pregnant especially for all the vitamins in Quinoa.

Just a Regular shake with milk (whatever kind) ,ice, vanilla extract (to taste) and honey to sweeten.

Sometimes she would sneak in small chuncks of papaya since I don't particularly like the smell.


What an awesome way to use this grain? Can I have a hot slice now? ;-)


Ha! Was trying to think of something new to do with quinoa, and thought, "I bet Heidi Swanson has some ideas..." And you've combined it with the custardy cornbread recipe I've been meaning to track down since I swooned over it at a picnic last year. Will try this VERY soon and let you know. Will probably crumble in some buttery sage since it's going crazy in the garden. Thanks for sharing your wonderful sensibilities.


I'm allergic to wheat - what can I SUB for the pastry flour? (and still have the recipe work)



Thanks for reminding me this market is in the neighborhood! I went last night and picked up asparagus, strawberries and some of those farm pastured eggs. I think it's a standing Weds. night date for me now.


Hiedi - this recipe looks really delicious. My husband and I are both in love with quinoa lately, so I'll definitely have to give this a try.

One comment about using a glass baking dish instead of cast-iron: this probably goes without saying, but you may want to warn readers to NOT pre-heat the glass dish, as directed for the cast-iron skillet. Decades ago, as a novice baker, I learned the hard way that adding liquids - hot or cold - to a glass pan that's been in the oven even a short time will cause the pan to shatter. So not fun. :)

Dawn (KitchenTravels)

I made this last night - it was AMAZING. Most and crusty and,...perfect :) Thanks so much for this recipe!!!


I made this for my mom's 60th birthday and she said it was the best cornbread she had ever had. Bravo!

Willow King

With two little ones (3 & 5) and us being a two-parents-working-full-time household, I rarely cook meals that take more than 30-40 minutes. That being said, the picture looked so good and recipe sounded so wonderful, I went for it, even though I didn't even have the quinoa cooked yet. So, an hour and a half later, we finally sit down to eat. The first words from my husband's mouth "Wow, that was totally worth the wait." All four of us tore into that bread. Absolutely delicious and good with my lunch at work the next day. Thanks!

HS: So glad you thought it was worth it :)!


found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later

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This was really really amazing. I'm so glad I tried it. Didn't care for the cream though, I'd leave that off next time.

Thanks so much for posting it.


Terrific work! This is the type of information that should be shared around the web. Shame on the search engines for not positioning this post higher!

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We had this tonight with a tepary bean chili. perfect combo! Thank you!


Made this last night with dinner and it totally stole the show! I'm thrilled that we had leftovers (there are only two.5 of us) so we enjoyed some with lunch today (and will probably try it with breakfast tomorrow!!)

Thanks so much for sharing such a terrific recipe!

Katie B.


I just wanted to make a quick editorial comment, if I may. I manage the Castro Farmers' Market, Hi Heidi, where Fifth Crow sells and they actually grow the Sonora wheat themselves, not Pie Ranch. Pie Ranch ALSO grows Sonora wheat flour....but not the stuff 5th Crow sells. Thats all. Oh, and come to the Castro market this Wednesday (5/26) for a book signing by Kim Boyce of Good to the Grain and also to buy Fifth crows whole grains.

HS: Thanks for the clarification Elizabeth, i think I had the idea it was Pie Ranch (grown) from a flyer at their booth, or their website. I'll update the post.


I made this a few days ago, and it was really fantastic, enjoyed by our whole family including the little ones!
Now being in NZ I may not fully understand the concept of skillet bread, but to our taste, next time I plan to either reduce the amount of sugar to serve with our meal, or omit the herbs (as it made a really good cake!)


FYI, there is a booth at the Ferry Building Farmers Market on Saturdays called Ridgecut Gristmills. They have stone ground cornmeal and cracked corn (grits/polenta) called Jimmy's Cracked Corn--all of which is non-gmo. They also mill buckwheat and rice. Their grains are milled on a gluten free surface. I hear that they are working on oat flour and stone cut oats as well.


I just have to post again so I can tell you how absolutely amazing and delicious this has been! I've made it three times already and been sad every time I took the last bite!

If anyone here happens to read this, please please please weigh the ingredients rather than go by volume. I shared the recipe with my mom who made a batch, and both the texture and flavor came out differently because she had measured by volume. My three times, it always came out just right because I went by weight.

Anyway, thank you for creating this!


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