Sour Cream Cornbread (Gluten-Free Recipe)
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Sour Cream Cornbread (Gluten-Free Recipe)
Gluten-free cornbread that is moist, sweet and quick to fix for dinner.
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10 min
Prep Time
30 min
Total Time
9
servings Ingredients
14 cup Land O Lakes® Butter, softened
3 tablespoons sugar
12 cup sour cream
12 cup milk
1 cup Gluten-Free Flour Blend (see below)
23 cup yellow cornmeal
2 teaspoons gluten-free baking powder
12 teaspoon salt
How to make
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STEP 1
Heat oven to 425°F. Grease 8-inch square baking pan; set aside.
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STEP 2
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
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STEP 3
Pour batter into prepared pan. Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
Tip #1
- Corn Muffins: Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.
Tip #2
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #3
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking. - Learn about gluten-free baking.
220 Calories
11 Fat (g)
75 Cholesterol (mg)
340 Sodium (mg)
26 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
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