½ teaspoon xanthan gum½ teaspoon salt1 cup cooked quinoa¾ cup 2% milk2 scallions, thinly sliced using both white and green parts2 jalapeños, seeded and chopped¼ cup honey1 egg½ cup grated pepper Jack cheese½ cup fresh or frozen corn kernels (defrosted if frozen)
Preheat the oven to 400°F. Coat an 8 × 8-inch baking panwith cooking spray.
Place the brown rice our, cornmeal, baking powder, xan-than gum, salt, and quinoa in a large bowl, and combine well. Addthe milk, egg, scallions, jalapeño, and honey, and mix just untilcombined—there might be some dry spots. Transfer the mixtureto the prepared baking pan and sprinkle the cheese over the top.
Bake for 12 to 14 minutes, until the edges are beginning tobrown lightly and the cheese has melted. Let the cornbread coolin the pan for 2 minutes before cutting into squares; then enjoy.(Let any extra cool completely before storing it in an airtightcontainer at room temperature for up to 3 days.).