Quinoa cornbread

I riffed on a basic cornbread recipe tonight to make it a bit healthier. Turns out that quinoa in bread makes an amazing crumb texture, and the bread stayed moist even with the changes in flour/grain. This makes me think you could use just about any flour at all (being careful to adjust the overall moisture level to account for denser flours), I just haven't been very adventurous that way in my baking or cooking before now.

Quinoa cornbread
1 cup quinoa
1/2 cup millet
1/2 cup cornmeal
1 tsp salt
2 tsp baking powder
1.5 Tbsp white sugar
1 1/4 cups milk + 1 Tbsp white vinegar (or 1 1/4 cups buttermilk)
2 eggs, beaten
(optional) 1/2 cup chopped green onion

1) Mix vinegar into milk and set aside to curdle
2) Preheat oven to 375F
3) In a food processor or blender, blend quinoa and millet until they are mostly flour. Some whole grains remaining is fine.
4) Mix all dry ingredients in a bowl. In a separate bowl, mix wet ingredients. Add wet ingredients to dry ingredients and mix only until combined. If you want to use it, stir in the green onion.
5) Put 2 Tbsp butter into a 9" cast iron skillet or pie plate, and put it in the oven until butter is bubbly.
6) Pour batter into melted butter, sling the whole thing into the oven, and bake for about 30 minutes. Edges should be brown and top should be fully set.

Let cool a few minutes before cutting. Serve with butter, although it was so moist that we didn't end up using any extra butter.

So Yum! And pretty damn healthy since quinoa is one of the fantastic foods of the nutrition world.