Wednesday, September 26, 2012

Green Chili GF Cornbread

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

Dry ingredients:
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

Wet Ingredients:
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 :)

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