Gluten-Free Cornbread Recipe with Green Chiles + Cinnamon

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.


Skillet Cornbread Recipe with Green Chiles and Cinnamon

This cornbread is moist and tender. You can top it with ground cinnamon before you bake it (shown in the first photo) or leave the top plain (though if you haven't tried the flavor combo of green chiles and cinnamon- give it a whirl!).

We love leftover wedges grilled in a little olive oil. If you like your cornbread really spicy try using chopped jalapeños instead of the roasted green chiles. See other substitution ideas- including subs for a sweet vanilla cornbread in Cook's Notes below.

Dry ingredients::

1 cup stone ground gluten-free cornmeal
3/4 cup white rice or 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 chili powder or cinnamon- or both
1/2 cup organic light brown sugar

Wet Ingredients::

Ener-G Egg Replacer for 2 eggs, made with warm water* see notes below
1/2 cup plus two tablespoons light olive oil, or grapeseed oil
1 cup very warm water
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
A sprinkle of chili powder and cinnamon, for topping, if desired

Preheat your oven to 375 degrees F.

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 oil and water 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 or the batter if you like.

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.

Printer-friendly recipe

Karina's Notes:

• Not vegan? Use two happy organic free-range eggs and buttermilk. Adjust with a tad more liquid, if necessary.
  

• I started out making this cornbread with rice milk, but now I use warm water for the liquid. It seems to rise better, and develops a lighter texture.

• If you have a plain rice or soy yogurt you like, use that in place of the water or rice milk as a richer alternative.

• I use Ener-G Egg Replacer. Note- you need a replacer that binds and leavens.

• Make this a sweet vanilla cornbread: Omit chiles and hot spices; and add 2 teaspoons vanilla extract and 1 teaspoon cinnamon.