Skillet Cornbread with Green Chiles and Cinnamon Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - stone ground gluten-free cornmeal
  • 3/4 cups - sorghum flour
  • 1/2 cups - tapioca starch OR potato starch (not potato flour)
  • 1 teaspoons - xantham gum
  • 1 teaspoons - baking soda
  • 1 1/2 teaspoons - baking powder
  • 1 teaspoons - fine sea salt
  • 1 teaspoons - chili powder OR cinnamon OR both
  • 1/2 cups - organic light brown sugar
  • 1 tablespoons - Ener-G Egg replacer OR ground flax seed, whisked with 1/4 cup warm water
  • 1/2 cups - light olive oil OR grapeseed oil, plus 2 tablespoons
  • 1 cups - very warm water
  • 1/2 teaspoons - lemon juice OR elderberry juice
  • 1/2 cups - chopped roasted green chilies (mild or spicy, as you prefer)
  • - sprinkle of chili powder (or cinnamon), optional, for topping
  • Directions:

    Preheat oven to 375 degrees F. Lightly oil a 10-inch iron skillet.

    Combine the dry ingredients (cornmeal through light brown sugar) in a bowl and whisk together.

    In a large mixing bowl, combine the Egg Replacer with olive oil and beat for one minute. Stir in the warm water and lemon juice. Add dry ingredients and beat by hand until a smooth batter is formed, about one minute. Add chopped green chilies (if batter seems a little dry, add a tablespoon more liquid at a time until it reaches a smooth consistency).

    Heat prepared skillet over medium-high heat. Pour batter into heated skillet and sprinkle with a little chili powder and/or cinnamon, if desired, over the top of the batter.

    Bake cornbread in center of oven for 25 to 35 minutes (depending on your altitude), until firm to the touch in center and slightly golden around edges. A wooden pick inserted into center should come out clean and dry.

    Place the skillet on a wire rack and allow cornbread to rest 15 minutes before cutting. This keeps slices from crumbling apart.

    Serve warm. If you have leftover slices, grill them in a little olive oil for a savory treat.

    Brief Description

    Moist and tender gluten free cornbread topped with ground cinnamon before or after baking (or leave it plain).

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 30 min


    If not vegan, use 2 organic free-range eggs instead of egg replacer and change out water for buttermilk.

    If you have plain rice or soy yogurt, whisk it to liquefy and use in place of water as a richer alternative.


    Karina at Gluten Free Goddess

    Posted By:


    Posted On:

    June 29, 2016

    Print Recipe

    Speak Your Mind