Sour Cream Cornbread (Gluten-Free Recipe)

Sour Cream Cornbread (Gluten-Free Recipe)
754
75 Reviews
Gluten-free cornbread that is moist, sweet and quick to fix for dinner.
10 min
Prep Time
30 min
Total Time
9 servings

Ingredients

1/4 cup
Land O Lakes® Butter, softened
3 tablespoons
sugar
2
large Land O Lakes® Eggs
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

Directions

  1. Heat oven to 425°F. Grease 8-inch square baking pan; set aside.
  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.
  3. Pour batter into prepared pan. Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Recipe Tips

- 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
Cholesterol
75mg
Carbohydrates
26g
Protein
5g
Fat
11g
Sodium
340mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I have made this numerous times and it is fantastic! Gluten lovers enjoy this just as much as those needing to eat gf. I've tweaked it and made it as is, either way it's a keeper. Thanks LOL (the original LOL).

Rating

This is a great cornbread recipe - the only change I made was to add a tablespoon of molasses to the recipe. Served this to guests who never guessed that it was gluten-free. This was better than any mix I have bought and will continue using this recipe. Thanks Land O Lakes - you have the best gluten-free recipes I've seen and tried!

Rating

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.

Rating

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).

Rating

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.

Rating

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.

Rating

Made this for dinner with gluten free flour mix and it was fantastic.

Rating

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.

Rating

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!

Rating

this was very good. It was a very tasty dish of delish corn bread. I will make this twice a week!

Rating

Made this for my family of 6, and it got rave reviews all around! That doesn't happen very often.

Rating

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!

Rating

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.

Rating

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.

Rating

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!

Rating

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!

Rating

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.

Rating

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.

Rating

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.

Rating

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

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