killet Cornbread Recipe with Green Chiles and Cinnamon

DAIRY AND GLUTEN FREE

killet Cornbread Recipe with Green Chiles and Cinnamon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Dry ingredients:

  • 1

    cup stone ground gluten-free cornmeal

  • ¾

    cup sorghum flour

  • ½

    cup tapioca starch or potato starch (not potato flour!)

  • 1

    teaspoon xanthan gum

  • 1

    teaspoon baking soda

  • teaspoons baking powder

  • 1

    teaspoon fine sea salt

  • 1

    teaspoon chili powder or cinnamon- or my fave: both

  • ½

    cup organic light brown sugar

  • Wet Ingredients:

  • 1

    tablespoon Ener-G Egg Replacer whisked with ¼ cup warm water*

  • ½

    cup plus two tablespoons light olive oil, or grapeseed oil

  • 1

    cup very warm water or rice milk

  • ½

    teaspoon lemon juice

  • 2

    extra tablespoons water, if needed- the batter should be like cake batter, and not too thick

  • Add:

  • ½

    cup chopped roasted green chiles- mild or spicy, as you prefer

  • A sprinkle of chili powder and cinnamon, for topping

Directions

Preheat your oven to 375ºF. Lightly oil a 10-inch iron skillet. Combine the dry ingredients (cornmeal through brown sugar) in a bowl and whisk. In a large mixing bowl, combine the Egg Replacer with the olive oil and beat for one minute. Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute. Add in the chopped roasted green chiles. (If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth consistency.) Heat the prepared skillet over medium-high heat. Pour the batter into the heated skillet and sprinkle a little chili powder and/or cinnamon over the top of the batter. Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm to the touch in the center, and slightly golden around the edges. A wooden pick inserted into the center should emerge dry. Place the skillet on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart. Serve warm. Grill leftover slices in a little olive oil for a savory winter treat. Yields 8 to 10 slices.


Nutrition

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