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Skillet Cornbread with Green Chiles & Cinnamon

This cornbread is moist and tender. You can top it with ground cinnamon before you bake it or leave the top plain- though if you haven’t tried the flavor combo of green chiles and cinnamon, try it!

  • Dry ingredients:

  • 1 cup stone ground cornmeal

  • ¾ cup sorghum flour

  • ½ cup tapioca starch

  • 1 teaspoon xanthan gum

  • 1 teaspoon baking soda

  • 1½ teaspoons baking powder

  • 1 teaspoon fine sea salt

  • 1 teaspoon each: chili powder and cinnamon

  • ½ cup organic light brown sugar

  • Wet Ingredients:

  • 2 large organic happy eggs or egg replacer

  • ½ cup plus two tablespoons light olive oil

  • 1 cup watered down milk or non-dairy milk

  • ½ teaspoon apple cider vinegar

  • Add ins:

  • ½ cup chopped roasted mild green chiles

  • A sprinkle of chili powder and cinnamon, for topping, if desired

See full recipe on Karina's Kitchen
Skillet Cornbread with Green Chiles & Cinnamon
notes:

I use Ener-G Egg Replacer to keep it egg-free; you need a replacer that binds and leavens. We love leftover wedges grilled in a little olive oil. If you like your cornbread spicy use chopped jalapeños instead of the roasted green chiles.

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