Gluten-Free Cornbread with Green Chiles + Cinnamon
Tender moist gluten-free cornbread you can bake in a skillet or a cake pan.
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.
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!).
1/2 teaspoon lemon juice
Preheat your oven to 375ºF.
- Not vegan? Use two extra large organic free-range eggs instead of the egg replacer, and change out the water/rice milk for buttermilk.
- 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, whisk it to liquify and use it in place of the water/rice milk as a richer alternative.
- Note- for egg replacer you need a replacer that binds and leavens for best results.
- I have also baked this cornbread using a deep 9-inch Chicago Metallic cake pan. Watch baking time.
Recipe Source: glutenfreegoddess.blogspot.com
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