Corn Bread

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 mild roasted green chiles. See other substitution ideas- including subs for a sweet vanillacornbread in Notes below.

• 1 cup stone ground gluten-free cornmeal
• ¾ cup sorghum flour
• ½ cup tapioca starch or potato starch (not potato flour!)
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon chili powder or cinnamon- or my  fave: both
• ½ cup organic light brown sugar

Wet Ingredients:

• 1 tablespoon Ener-G Egg Replacer whisked with ¼ cup warm water*
• ½ cup plus two tablespoons light olive oil, or  grapeseed oil
• 1 cup very warm water or rice milk ½  teaspoon lemon juice
• 2 extra tablespoons water, if needed- the  batter should be like cake batter, and not too thick

Add:

1. ½cup chopped roasted green chiles- mild or  spicy, as you prefer
2. A sprinkle of chili powder and cinnamon, for  topping

Instructions:

1.  Preheat your oven to  375ºF.
2. Lightly oil a 10-inch iron skillet.
3. Combine the dry ingredients (cornmeal through  brown sugar) in a bowl and whisk.
4. In a large mixing bowl, combine the Egg  Replacer with the olive oil and beat for one minute.
5. Add in the dry ingredients and beat by hand  just until a smooth batter is formed, about one minute.
6. 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.)
7. Heat the prepared skillet over medium-high  heat.
8. Pour the batter into the heated skillet and  sprinkle a little chili powder and/or cinnamon over the top of the batter.
9. 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.
10. A wooden pick inserted into the center should  emerge dry.
11. 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.
12. Serve warm.
13. Grill leftover slices in a little olive oil  for a savory winter treat.

Yields 8 to 10 slices.