Best Vegetarian Christmas Recipes
Thursday, Aug 20, 2020, 4:01 pm
By:
Tony Williams
#4 Gluten Free Skill Cornbread With Green Chiles And Cinnamon
Dry ingredients:
1 cup stone ground gluten-free cornmeal
3/4 cup sorghum flour
1/2 cup tapioca starch or potato starch (not potato flour!)
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 my fave: both
1/2 cup organic light brown sugar
Wet Ingredients:
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water*
1/2 cup plus two tablespoons light olive oil, or grapeseed oil
1 cup very warm water or rice milk
1/2 teaspoon lemon juice
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- mild or spicy, as you prefer
A sprinkle of chili powder and cinnamon, for topping
Directions:
Preheat your oven to 375 degree 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 olive oil 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 of the batter.
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.
Photo and Recipe Courtesy of glutenfreegoddess.blogspot.com
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