The mixture of cornmeal, quinoa, coconut milk and herbs make a savory, herby, crusty on the outside, interesting variety of textures on the inside cornbread. This has been, by far, the best cornbread I’ve had. This recipe takes cues from Heidi Swanson’s version — the herbs and the addition of the liquid right before you pop the pan in the oven (and her call for a little leap of faith) are absolutely brilliant. She in turn, took cues from Marion Cunningham’s Custard Filled Cornbread recipe. So you may say this is the third generation, with genes tracing back to culinary royalty.