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Sour Cream Cornbread (Gluten-Free Recipe)
 
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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.

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