Quinoa Cornbread

From a friend who got it from cookbooks 101 - not low calorie, but full of good grains!

• Ready In: 1 hr
• Yields: 1 7x11" pan

Ingredients

• 1  tablespoon butter, to grease the dish
• 1  cup whole wheat flour
• 3⁄4 cup cornmeal (I've tried regular and coarse grind cornmeal, different textures, but both are good)
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 2  large eggs
• 1 1⁄2 cups  cooked quinoa, room temperature
• 3  tablespoons butter, barely melted and cooled a bit
• 3  tablespoons  coconut palm sugar
• 3⁄4 teaspoon salt
• 2  cups milk
• 1 1⁄2 tablespoons white vinegar
• 1  cup heavy cream

Directions

1. Preheat the oven to 350 degrees.
2. Roughly ten minutes before you are ready to bake the bread (while you are mixing the batter) place the one Tablespoon butter into a 7 x 11 glass baking dish and put the dish into the hot oven.
3. In a small bowl stir together the flour, cornmeal, baking powder, and baking soda.
4. In a large bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again.
5. Then add the dry ingredients and stir just until the batter comes together.
6. The batter will be very thin.
7. Pour the batter into the heated dish.
8. Drizzle the heavy cream all over the batter, but do not stir. Carefully place in the oven and check after 45 minutes.
9. The bread is done when the top becomes lightly browned and the center just set, somewhere between 45-60 minutes.
10. If you want, you can finish with a very short time under the broiler to brown the top nicely.
11. Serve warm, and enjoy!