Gluten-free cornbread that is moist, sweet and quick to fix for dinner.
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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
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.
- 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.
Explore reviews fromour online community
Wow... one of the rare recipes when my friends eat it and ask if it is actually gluten free! Light and delicious!
Easy to make, excellent texture and taste!
I used a pre mixed gluten free flour that did not contain xanthan gum and I added two tablespoons of honey. Delicious! The next time I made it was to use as stuffing which I wanted savory. To do this I cut the sugar from 3 tablespoons to 1, did add the 2 tablespoons of honey, increased the salt from ½ to 1 teaspoon and added a tablespoon each of fresh, finely chopped thyme and sage. Cooked in a cast iron skillet and again, delicious!! Either way it's a winner!