Skillet Cornbread with Green Chiles & Cinnamon

2 ratings

Serves eight

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!

ingredients

Dry ingredients:
1 cup stone ground cornmeal
3/4 cup sorghum flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon each: chili powder and cinnamon
1/2 cup organic light brown sugar
Wet Ingredients:
2 large organic happy eggs or egg replacer
1/2 cup plus two tablespoons light olive oil
1 cup watered down milk or non-dairy milk
1/2 teaspoon apple cider vinegar
Add ins:
1/2 cup chopped roasted mild green chiles
A sprinkle of chili powder and cinnamon, for topping, if desired

directions

See full recipe on Karina’s Kitchen »

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.

Source: Karina’s Kitchen