Sour Cream Cornbread (Gluten-Free Recipe)
Sour Cream Cornbread (Gluten-Free Recipe) Image

Sour Cream Cornbread (Gluten-Free Recipe)

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

9
servings
10 min
PREP TIME
30 min
TOTAL TIME

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

How to make

  1. STEP 1

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

  2. 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.

  3. 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.

Nutrition

220Calories
11Fat (mg)
75Cholesterol (mg)
340Sodium (mg)
26Carbohydrates (g)
1Dietary Fiber
5Protein (g)

Reviews

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  July 19, 2017

Excellent cornbread!! Even my non-gluten free people enjoyed it. I certainly will be sticking with this recipe from now on!

— says Michelle
Helpful?
  February 20, 2017

This cornbread is so good that I choose to make it every time even though I no longer have the need to cook gluten free. I make this recipe with a gluten flour blend purchased at the grocery store. Previously I added a 1//4 teaspoon xanthun gum to another gluten free flour blend mix as was recommended by a previous comment. It has never failed and has become a favorite recipe.

— says Julia
Helpful?
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