Preheat oven to 375°F
Lightly oil 10 inch cast iron skillet.
In small bowl, combine all dry ingredients and whisk.
In large bowl, combine egg with oil and beat for 1 minute; then add remaining wet ingredients.
Add in dry ingredients to wet mixture and beat by hand until smooth batter is formed, about 1 minute.
Add in chopped green chilis and mix. If batter seems dry, add a little extra water.
Heat prepared skillet over medium high heat.
Pour batter into skillet. Sprinkle with chili powder and/or cinnamon.
Bake cornbread in the center of oven for 20-35 minutes, until firm to the touch in the center and slightly golden around the edges. A toothpick inserted in the center should come out dry.
Place skillet on wire rack to rest 15 minutes before cutting.
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.