Sour Cream Cornbread (Gluten-Free Recipe)

Sour Cream Cornbread (Gluten-Free Recipe)

Gluten-free cornbread that is moist, sweet and quick to fix for dinner.

10 min. prep time
9 servings
73573 Ratings


1/4 cup Land O Lakes® Butter, softened
3 tablespoons sugar
1/2 cup sour cream
1/2 cup milk
1 cup Gluten-Free Flour Blend (see below)
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt


Heat oven to 425°F. Grease 8-inch square baking pan; set aside.

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.

Pour batter into prepared pan. Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Recipe Tip

- Corn Muffins: Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.

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.

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.

Nutrition Facts (1 serving)

Calories: 220

Fat: 11g

Cholesterol: 75mg

Sodium: 340mg

Carbohydrates: 26g

Dietary Fiber: 1g

Protein: 5g

Recipe #11251D©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

Just made this for the first time and it is a keeper. I put in 1 cup Gluten Free flour mix and 1 cup corn meal and also added 1/2 of a (14 3/4 oz) can of creamed corn because we think corn bread has to have creamed corn in it. Next time I will add just a bit more sugar, but other than that it was great. So happy to have found a gluten free corn bread that is a winner.
Used Coconut milk in place of cow's milk. Used really fresh ground blue corn and added about a tsp poultry seasoning. While reheating even, put pyrex loaf pan with 1 Tbsp butter in 400 degree F oven to preheat while I mixed batter which I then poured/scraped into hot loaf pan and baked 20-25 min; let cool in pan on rack about 20 min, Best darned cornbread i EVER MADE!!! (I am 82 yrs young).
I have made this recipe for sour Cream Cornbread Gluten-Free Recipe several times and now my 20 something daughter has adopted it. Because I double the recipe to make southern style cornbread dressing, the cornbread base must be excellent. We actually like this gluten-free version better than the flour version. If the recipe is doubled, I advise not doubling the sugar or it will be very sweet like a cake - which you might like a sweet like cake cornbread and that's okay too. I use a cast iron skillet which makes an unbelievably crispy crust like no other pan.
I made this recipe tonight as muffins, for my adult daughter who is gluten sensitive. I used gluten free all purpose flour instead of the all purpose recipe given in the directions, and plain white corn meal, because that was what I had on hand. Other than that, I followed the directions as written. I baked them for 17 minutes, and they turned out beautiful. I left them in the muffin tin on a cooling rack for 5 minutes. While I waited for them to cool, I smeared a little butter on the top of each one. I loosened each one with a butter knife, and they popped out easily. They had a nice brown crust on the sides and bottom, and a light golden top. The texture was light and airy. They were very good, but the next time I make them I will use 1 cup of cornmeal and 2/3 cup of gf all purpose flour as others have suggested., to make them taste a little more like the regular cornbread that I usually make.
Made this for dinner with gluten free flour mix and it was fantastic.
This is the best gluten free corn bread I have tried. Its very close to the corn bread I have made for years which contains wheat flour.. I changed this a bit, using less flour and more corn meal. Very pleased. Please give us more gluten free recipes.
I made this with Bob's Red Mill Corn bread mix and omitted the rest of the dry ingredients and it turned out very good! I love this recipe! I will make this every day!
this was very good. It was a very tasty dish of delish corn bread. I will make this twice a week!
Made this for my family of 6, and it got rave reviews all around! That doesn't happen very often.
Made this recipe today and added some pequin peppers (ground) to the mix! Really good & it had some kick! Hubby loved it too & he usually doesn't like gluten-free anything! No one would know it's gluten-free!
I made this today, following the recipe as written. I used Bob's Red Mill All Purpose Baking Flour/Mix and added xantham gum as directed. I wish I had gone with suggestions from others and changed up the ratio of GF Flour Blend and Cornmeal. It definitely needs more cornmeal. Otherwise, it fully cooked in 22 minutes. I'm pairing it with Whole Foods Turkey Pumpkin Chili, which is a favorite recipe of mine.
Fabulous! I added some agave to up the sweetness, several tablespoons I must admit. Yum. Next time will add more corn meal - love the crunch. Great recipe - moist and delicious.
This is delicious! Recently gluten free and looking for bread substitutes, but hard to find anything that doesn't crumble and doesn't cost $10/loaf. This cornbread is way, WAY better than regular cornbread. Even my son preferred it to the regular one I served at the same time with chili. Today I threw in some shredded cheddar and chopped green onions in half to see if that worked...yes, tastes as good as it sounds!
This recipe is delicious, and my husband loved it, too. He doesn't eat GF and is very picky about GF baked goods. I used the all-purpose flour mix from Michael McCamley's book Gluten Free Baking, adding 1/4 tsp. xanthan gum with the dry ingredients. I will be making this cornbread again!
I divided this recipe in half, for starters. I ended up tripling the milk because I ended up with very thick/dense dough.
I baked it in a cast ieon skillet for the max time and then broiled to brown the crust for an additional 2 minutes.
It was OUTSTANDING!!! I absolutely loved it. It turned out spongey, cakey, and bready and was everything you never expect from GF rrecipes.
Well done and high fives to the master chef behind this one. It was just amazing.
It tastes good, but it needs more cornmeal to flour ratio. Mine didn't rise quite enough and needed more time to bake than recommended. It was still a little raw after 22 minutes, despite a tester coming out clean. I did use Jules Gluten free all-purpose flour.
I've been making this recipe for a few months now. I no longer tell anyone it is gluten free as there is no difference in taste or texture. I do make a substitution though - I switch the cornmeal measurements to 1 c and decrease the flours to 2/3 c. I also preheat my cast iron skillet with a pat of butter while the oven is preheating. This gives a nice crust on the cornbread.
Being newly gluten free, I am always looking for recipes. It is a matter of trial and error, but this recipe is a winner. This will be my go to recipe for cornbread, and I intend to make my Thanksgiving cornbread stuffing using this recipe. I like to add things to my basic recipes and this one would be good with a cup of corn and some taco seasoning to make a "Mexican" cornbread, or add a cup of cheddar cheese. Really good basic recipe. Thank you
I have made this bread for brunch guests and everyone loves it - me too!
Great recipe. Definitely 5*
I subbed the thick/creamy portion of a can of coconut milk for the sour cream to cut back on the dairy. It was FANTASTIC!
I made this for my daughter who has celiac and she loved it! Even her dad thought they were as good as any other type of cornbread he's ever had. Will definitely use this recipe over and over. Thanks!
For this great recipe I substituted part of the rice for flax flour, added a can of green chilies, and half a can of corn. I also used less sugar and substituted some of the butter with olive oil. It was great with red beans and fresh tomatoes!
I made the recipe with no substitutions. It turned out a little dry but flavorful. I had a problem with getting the wet ingredients to mix. I started with soft butter, but when I added the cold eggs the butter hardened and wouldn't mix with the eggs. Adding sour cream and milk, also cold, didn't help matters. I ended up microwaving the lumpy mixture slightly to get it to warm up and mix. Then it went fine. So I would suggest having the eggs at room temperature, and maybe even the milk products.
I use GF Bisquick instead of the flour. Been making this recipe for a few months now. We all fight over pieces!
We loved this. I had en extra egg white in the refrigerator and added it to the two eggs. Instead of using all rice flour for the gf flour blend, I used 1 cup rice flour and 1 cup corn flour. Very light and moist. Thank you Land O Lakes
I used this recipe to make corn dogs for my daughter.... Just rolled them in the batter and fried them... Oh my goodness... She said they tasted like the state fair's corn dogs!!! I would say that's a great rating!!!
I cut it in half (one egg) and used 1 tbs sugar and 2 tbs butter. I let the cornmeal bloom in the milk for ten minutes. Celimix Rice Bread mix. Next time I will add 1/2 c. mashed corn and jalapeno. I'm not a fan of sweet. .
I used almond milk instead, upped the sugar to 1/4 cup,I did not have enough butter so I subbed in canola and olive oil to yield a total of 1/4 cup. I also used Greek yogurt. they come out looking pale, but they were done! Second best corn bread recipe I know.
Excellent recipe! Added this to my collection to make again and again. I like my cornbread rich and sweet so I added an extra TBS butter and 1/4C sugar in place of the 3TBS. I baked it in a cast-iron skillet at 400*F until a delicious golden brown. YUMMY! Can't believe it's GF!!
This is wonderful cornbread. the only substitutions I made were to use Bob's GF Flour Blend and polenta. Will make many more times!
I used gluten free corn flour as well, let's see how it goes...smells great. I used coconut milk. and Lebni Persian kefir instead of sour cream, better for tummy! My gluten free flour mix was Mama's.
This is the best gf cornbread I've ever had. I use the King Arthur GF all-purpose flour. I've made it several times and no one knows it's gf. One time I didn't have sour cream, so I used the only thing I had, Strawberry greek yogurt. It was great, just a hint of strawberry.
I used Gluten Free Corn flour as well as Gluten Free Baking Flour blend and these came out BEAUTIFULLY!
This is by far the best GF cornbread recipe I have found. It's not as dense as GF cornbread tends to be, and has great corn flavor. I would highly recommend this recipe.
I had really been missing cornbread since Ive been gluten free, almost ate the entire pan, thanks for sharing!
I added a 1/2 T of flax seed, chia seed and hemp seed. It gave it some extra texture and fiber, as well adding the health benefits of the seeds.
Wonderful! I have made this recipe as written and also with substitutions. My whole family loves it. In place of butter, I have used melted extra virgin coconut oil. In place of sour cream, I have used full-fat Greek yogurt. In place of the gluten-free flour blend listed, I have used Mama's Coconut Flour blend, which does not contain xanthan gum. Xanthan gum isn't necessary.
Dhyana posted that corn is not gluten free. Corn IS gluten free. If you make muffins or bread you have to make sure that the flour is Gluten Free. Homemade corn chowder will be if you use GF flour.
Amazing. Someone posted corn has gluten in it. It does have gluten in it; however, it is not the same as wheat gluten. People whom have celiac disease will be be effect by other glutens such as corn gluten.
Made this for game day with white chili. I added smoked corn, jalepeno and red peppers. It was moist and baked well. My guys loved it. Definately will make again.
i made this yestereday and was pleasantly surprised. it was not nearly as dense as typical GF baked goods are prone to be, so that was nice. had a nice flavor, was moist and held together well. followed recipe as written using the King Arthur GF Flour and two small exceptions...i added a 1/2 tsp of xanthan gum powder and baked it in an 8" cast iron skillet. definitely keeping this recipe! it will go great over the winter with chili, stews and brisket.
Corn has gluten. so, unless you take out the corn flour completely, this is not gluten free.
Test Kitchen Comment


Gluten free refers to not using wheat gluten in a recipe when cooking or baking. So, using cornmeal in a recipe is just fine. This recipe also uses a gluten free flour blend of rice flour, potato starch and tapioca flour instead of a wheat flour.
Posted October 08, 2012
This recipe is excellent, very moist, very tasty, and very simple and easy to make...You know I've gotta tell you my elderly father eats dinner with myself and my husband (and I believe he is the pickiest eater I've ever cooked for my two children included). He said it was very good and he went back for seconds! I will make this recipe again in the future! Thank you wonderful recipe.
If you can't use potato starch (or don't have it) try subbing corn starch!
Very tasty!
Could I substitute 1 cup of sour half and half for the milk and sour cream?
Works well with 1/2 cup of canola oil instead of butter. Less cholesterol!
I made this recipe but used gluten free Belgian buttermilk in place of the reg. milk, at the same time I made reg. cornbread for the family, they did a taste test between the 2 and agreed that this recipe was just as good if not better than the reg. stuff. Thanks for this recipe it was great to eat something that really did taste normal.
My family loved it! They couldn't tell it was GF!
My son was disappointed that I did not make a double batch of this cornbread. He has not had a good appetite but he ate half of the pan himself and helped me make another batch the next day. I made the GF flour mix that was referenced in the recipe. Make this for your family, you won't be disappointed.
It is good texture wise but definitely not as flavorful as non gf cornbread. Next time I try this I am going to experiment by putting in more corn meal.
I would reallylove to try this recipe, as the reviews are excellent. However I have a potato intolerance (in addition to gluten), and the GF flour mix calls for potato starch... This is an ongoing problem I run into with GF recipes. :( Any suggested substitutions? I'm new to this, so really appreciate the feedback. Thanks!
I made this and my family loves it. They even think it is better than the gluten version! I knew if it had butter and sour cream, Land o Lakes, of course, then it would be good. Thanks for these gluten free recipes. I have Celiacs and so does my son and we want food that tastes good too.
If I could give it TEN STARS, I would!!!! I made this for Thanksgiving and everyone loved it! The adults and the KIDS all ate it. I used Greek Yogurt instead of the sour cream. Since then I have made many more times and the whole family (even the ones that eat gluten) enjoys it for breakfast with a little butter on top :) THANK YOU!!!
great glutenfree cornbread
This is so close to regular cornbread your family will not know. I made the GF version and the regular version and cut in squares, put them on the same platter and no one could tell. This is a keeper!!! Thank you Land O Lakes!
I didn't have any sour cream so I used buttermilk in place of the sour cream AND milk. I also had some Bob's Red Mill Gluten Free Flour Mix so I used that and 3/4 tsp. xanthan gum. It was delicious. I'm keeping this one for sure!
This recipe was great. The results were spongy and slightly sweet. I have tried several different recipes so have plenty of data to compare! I did substitute Greek yogurt for the sour cream since that is what I had on hand. Most recipes I've tried make a dense, grainy bread which was too crumbly. Not this one
This is one of the best gluten-free corn breads I have ever made. It is very moist and my family loves it. I did substitue the sugar for honey. I will be making this for Thanksgiving this year.
So good! I used this recipe for corn dog muffins and my son, who is not on a gluten free diet commented "good cornbread!" I've been very happy with every recipe I've tried on this site, and it's restored my love of baking since my diagnosis a year ago. Thank you. :)
I regularly made the the non-gluten free version of this cornbread recipe before my fiance was diagnosed as gluten intolerant...we loved that recipe! Recently, our church had a chili cook-off and cornbread competition, so I decided to expose people to what gluten free food can taste like (because so many people think gluten free & organic food is no good), so I was excited to see this gluten free version of the recipe I once used.

I didn't win the competition according to the judges (I think they didn't like sweet cornbread mixes), but I definitely got the people's award - lots of people were surprised at how good it was and they spread the word to others to come check my cornbread out, so I was pleased (especially because I hadn't tested the recipe before I made it and took it to the competition! ).

The revisions that I made were that I used all sour cream + a couple splashes of water because I was out of milk, and I also added a couple tablespoons of honey. I used King Arthur's flour blend. YUM YUM YUMMY!
I substituted yogurt for the sour cream, because it's all I had, it turned out great! Even a hit with my gluten loving kids.
I have made other GF versions of cornbread and didn't care for them, but this was terrific. I didn't have everything on hand so made subs as necessary. I also didn't feel like getting out my mixer, so just used a whisk. I thought maybe that was an error in judgment when I added the eggs, but the mixture quickly came together with the addition of the yogurt and milk. As for ingredients, I used Greek yogurt for the sour cream, used Country Crock as I was out of butter, used agave syrup as the sweetner and whites only egg whites for the egg. As for GF flour blend, I have found that reducing the amount of starch reduces the need for Xanthan gum - which bothers my tummy - so I used 1/3 cup potato starch, 1/3 cup almond flour and 1/3 cup white rice flour. The cornbread had a great texture and didn't fall apart, in fact the first piece came out of the pan without breaking! This will now be my go to recipe.
I made this recipe using olive oil instead of butter. Very tasty!
I am from the south where cornbread is THE bread...this is amazing! I omitted the sugar (again, I'm southern and prefer a non-sweet cornbread) and used a little bit of buttermilk to thin the batter out because it was a little thick. It seriously was amazing!
Just a fantastic recipe! We have had this many times now and it is so easy and delicious! I have made up the flour blend and keep it in an airtight container so it is ready to go when I want to bake. Once I substituted buttermilk with a bit of cream since I was out of sour cream. It was wonderful.
Very full of flavor. You can't tell it's gluten free. I used Land of lakes butter with olive oil spread and baked it in a cast iron skillet. It has a wonderful texture, and I am going to use this recipe every time I want to make corn bread.
I recently had cornbread at a restaurant that was very cake-like, and I loved it. This one comes very close. I subbed grape seed oil for the butter. And I used French vanilla yogurt in place of the sour cream, because it's what I had. I just cut the sugar back to 1 tbsp. And I also used Pamela's for the flour blend. It turned out wonderfully!
I used Bob's Red Mill A/P Flour and added 1/2 tsp. xanthan gum. I made 12 muffins and they came out very good; nice taste and texture.
Made this with Pamela's Gluten Free Pancake and Baking Goods mix substituted for the gluten free flour mix and the rest of the recipe as listed. The muffins turned out great - the texture was just right.
Amazing! Loved it and I love your products too! :)
I made this recipe and i rate it as excellent. when one has food allergies it is nice to have something tastey to eat
The Cornbread was really good. It's moist, stays warm, and is amazing with gf pasta or jam and butter for breakfast. I've been experimenting with gluten free baking for 6 months now, and I have to say that this was the most successful cornbread I've ever made. I'm eating now as I type this. The gluten free flour recipe is EXCELLENT for other things, too! Bread, pancakes, coating for fried chicken, etc. I haven't used it for desserts yet, but I will! The flour has become my default flour. My boyfriend likes it too, and he definitely doesn't have celiacs.
For the rice flour I used 3 parts brown rice flour and 1 part white rice flour. Everything else was as listed.
I was totally pleased. Land O' Lakes Rock in my book. Thanks for caring about us poor Celiac folk.
Excellent! Certainly not low fat but you already knew that, didn't you? I found the mixing odd but I am still learning GF baking. It all worked out, though. Took a little longer to bake than expected but again no big deal. Will definitely make again but will also look for a lower fat version and save this for when we really really want it. Very good!
Wow, I have to agree with all the reviewers that came before me! I made 8 muffins from the batter. Since when are cornmuffins moist 3 days after baking? Since findig this recipe! Better than any recipes I used 10 years ago before my celiac diagnosis. Thank you Land of Lakes for creating this site.
YUM YUM YUM!! Used oat flour in place of the rice in the flour blend. Very good!!
Made a double batch of this for my Thanksgiving Dressing, but had to try it before I put it in. It was really great. I used some different gluten free flours, including a little buckwheat. We really like the flavor. I will be making this again. Thanks for the recipe.
I really like the Land O'Lakes recipes I've tried and am VERY appreciative of them including gluten free. This came out very well, it just wasn't especially to my taste. It tasted more 'eggy' than 'corny' to me. I think I'll revert to my egg-less GF cornbread recipe.
This is a great recipe. Most of the mixes I have tried are to gritty / grainy texture wise for my children. This was great. Even my gluten loving husband liked it.
I have to make a few substitutions because of dietary restrictions, so the sour cream was replaced with plain nonfat yogurt and the butter with olive oil. I halved the sugar with splenda. It turned out really good! Others in my family who don't have problems with wheat/gluten really liked it, too.
The best cornbread I have eaten. My family also loved it.
Wonderful taste,good texture,makes being gluten free a lot easier.Have made many times and is enjoyed by all. Great Job . Thank you.
Thank you Land O'Lakes! I have tried so many cornbread recipes and was never satisfied with the texture. This one is another family favorite. It's just so good and tastes just like regular old fashioned cornbread.

11-27-08 I made my Thanksgiving stuffing for the second year in a row with this lovely corn bread. It was excellent, again.

4-20-09 Update! I've used this corn bread batter to make the most awesome pancakes I've ever had!!!! Made them twice now and my non gluten son only wants these. Yummy!!!! I'll never make regular GF pancakes again.
I was so excited to try out this recipe after months of being gluten free and not realizing that I could ever have goodies like cornbread again. Wow was I surprised at how delicious it was! I actually liked it better than my old way of making it. My son even could not believe it when I told him it was gluten free and he said he liked it better than the old recipe as well.

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