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
Details
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.
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