Gluten-Free Vanilla Cornbread Recipe

A wedge of vanilla cornbread. Gluten-free yum.

This is not your average weeknight cornbread. You know, the one you toss together from a gluten-free mix to serve with a bowl of white chicken chili as you catch up with Mad Men season four. Nope. This tender cake-like cornbread is a pinch more elegant. A gently sweet treat you might serve at high tea with a gaggle of girlfriends (or low tea, depending upon the company you keep). Picture fresh cut flowers on the table, stemmed glasses filled with dewy fresh berries, a pot of Earl Grey tea or organic chamomile buds steeping beneath a cozy.

This is the sort of cornbread that begs to be served with style. That longs to be gussied up. The kind of cornbread you eat with a fork.

A cornbread that secretly dreams of being cake.

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Gluten-Free Cornbread with Green Chiles + Cinnamon

Tender moist gluten-free cornbread you can bake in a skillet or a cake pan.

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.

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