killet Cornbread Recipe with Green Chiles and Cinnamon

By Jaya

DAIRY AND GLUTEN FREE

Ingredients

• Dry ingredients:
• 1 cup stone ground gluten-free cornmeal
• 3/4 cup sorghum flour
• 1/2 cup tapioca starch or potato starch (not potato flour!)
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon chili powder or cinnamon- or my fave: both
• 1/2 cup organic light brown sugar
• Wet Ingredients:
• 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water*
• 1/2 cup plus two tablespoons light olive oil, or grapeseed oil
• 1 cup very warm water or rice milk
• 1/2 teaspoon lemon juice
• 2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick
• Add:
• 1/2 cup chopped roasted green chiles- mild or spicy, as you prefer
• A sprinkle of chili powder and cinnamon, for topping

Preparation

Step 1

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.