*If you like a more tender, less grainy cornbread, increase flour by ½ cup and decrease cornmeal by ½ cup.
**Or ½ cup whole unsweetened yogurt + ½ cup milk of choice. Or 1 cup dairy-free milk + 1 Tablespoon lemon juice or apple cider vinegar
***Or 2 Tablespoons ground flax meal mixed with 6 Tablespoons warm water. Allow to sit 10-15 minutes. And then allow batter to sit 5-10 minutes before baking.
****To cook quinoa: Rinse quinoa and then cook 1 cup quinoa in 1 ¾ cups boiling water covered for 15 minutes. Remove from heat and allow to sit for 10 minutes, covered. Makes about 3 cups cooked quinoa.