Ingredients

• butter to grease pan, about 1 tablespoon
• 1 cup / 4 oz / 120 g whole wheat pastry flour
• 3/4 cup / 4 oz / 115 g yellow cornmeal (medium or coarse grind)
• 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 sugar
• 3/4 teaspoon fine grain sea salt
• 2 cups / 475 ml milk
• 1 1/2 tablespoons vinegar (white, white wine, or apple cider)
• 3/4 cup / 175 ml heavy cream

Directions

1. Preheat the oven to 350°F / 180°C degrees and place a rack in the top third. Butter a 10-inch oven-proof skillet (or equivalent baking dish). I use a cast-iron pan with 2-inch deep sides. Roughly ten minutes before you are ready to bake, while you are mixing the batter, place the skillet in the hot oven (do not pre-heat a glass baking dish if you’re using one).
2. In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and dried herbs.
3. 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.
4. Pour the batter into the pre-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, but depending on your pan it could be longer. 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).