My WebMD Sign In

Please enter email address

Enter your password

Keep me signed in on this computer

Show more Information

If you select "Keep me signed in on this computer", every time you visit WebMD.com you won't have to type your email address and password. This means that a cookie will stay on your computer even when you exit or close your browser which may reduce your levels of privacy and security. You should never select this option if you're using a publicly accessible computer, or if you're sharing a computer with others. Even if you select this option there are some features of our site that still require you to log in for privacy reasons.

Forget your password? Having trouble signing in?

Why should I
sign up for WebMD?

With a WebMD Account you can:

Track your way to weight loss success
Manage your family's vaccinations
Join the conversation

See more benefits Sign Up

Why WebMD?

My WebMD

Show Menu

Facebook Twitter Pinterest

WebMD Home

Food & Recipes Center

Email a Friend

Print Article

Food & Recipes

Foodie 411

Font Size

Skillet Cornbread With Green Chiles and Cinnamon

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

This cornbread is moist, tender and totally gluten-free. You can top it with ground cinnamon before you bake it or leave the top plain.

Ingredients

1 cup
gluten-free stone ground cornmeal
3/4 cup
sorghum flour, rice flour
1/2 cup
tapioca starch
1 teaspoon
xanthan gum
1 teaspoon
baking soda
11/2 teaspoons
baking powder
1 teaspoon
fine sea salt
1 teaspoon
chili powder, or cinnamon, or both
1/2 cup
organic light brown sugar
1/2 cup
light olive oil, or grape seed oil, plus two tablespoons
1 cup
water or watered down plain rice milk or almond milk, 1/2 teaspoon apple cider vinegar added
2 extra tablespoons
water, if needed - the batter should be like cake batter, and not too thick
1/2 cup
chopped roasted green chiles, drained
a sprinkle
chili powder and cinnamon, for topping, if desired
egg replacer for 2 eggs, made with warm water, or 2 organic happy eggs

Instructions

Preheat your oven to 375 F. Lightly oil a 10-inch iron skillet.
Combine the first nine 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 preheated 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.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com