I love bread! Have I said that yet! But "gluten free" breads are not exactly the picture of health and nutrition, nor are they all that tasty...except of course when I make them :)
This cornbread recipe also came from Gluten Free Goddess and is pretty awesome, modified to fit my dairy-free, egg-free lifestyle of course.
Green Chili Cornbread
1 cup stone ground gluten-free cornmeal
3/4 cup brown rice flour
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon chili powder
1 teaspoon cinnamon
1 tablespoon ground flaxseed whisked with 1/4 cup warm water
1/2 cup plus two tablespoons light olive oil
1 cup very warm water
2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick
1/2 cup chopped roasted green chiles
1 ear of corn, kernels separated of course
A sprinkle of chili powder and cinnamon, for topping
Preheat your oven to 375ºF.
Lightly oil a 10-inch iron skillet, or a bread pan.
Combine the dry ingredients in a bowl and whisk.
In a large mixing bowl, combine all wet ingredients 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 and corn.
(If your batter seems a little dry, add a tablespoon more liquid at a
time until you achieve a smooth consistency.)
Pour the batter into baking devise of choice, and sprinkle with cinnamon and chili powder.
Bake the cornbread in the center of a pre-heated oven for 35
minutes, until firm to the touch in the
center, and slightly golden around the edges.
Allow the cornbread to rest 15
minutes before cutting.
I served this with meatloaf (yes recipe is coming!) and a spinach salad. We had plenty of leftovers as well :)