Gluten-free cornbread that is moist, sweet and quick to fix for dinner.
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
Excellent cornbread!! Even my non-gluten free people enjoyed it. I certainly will be sticking with this recipe from now on!
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.