Strawberry-Basil Skillet Quinoa Cornbread

Preheat the oven to 350 F and place a rack in the top third. Butter a 10-inch oven-proof skillet or equivalent baking dish. Once the oven has preheated, place buttered skillet on oven rack and heat for about 10 minutes.

Meanwhile, in a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and fresh basil.

In a separate bowl, beat the eggs, quinoa, and melted butter until well-mixed. Add the sugar, salt, milk, lemon juice, and vanilla and stir again. Fold the dry ingredients into the wet ingredients until the batter comes together. As Heidi from 101 Cookbooks says, “It will seem very thin, don’t worry.”

Take skillet from oven and layer sliced strawberries in the bottom. You’ll want to work quickly so the skillet will stay hot when it’s time for the batter to be poured in.

Next, pour the batter over the strawberries.

In a spouted measuring cup, mix cream and vanilla. Pour the heavy cream into the center of the batter. Do not stir. Carefully (you don’t want to spill because it’s really loose) place skillet in the oven and check after 45 minutes.

The skillet bread is done when the top becomes lightly browned and the center just set. If it’s not set after 45 minutes, cook for 5-10 minutes more, checking occasionally.