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
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- Recipe byKarina's Kitchen
- Viewed 150 times
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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