Sour Cream Cornbread (Gluten-Free Recipe)
Gluten-free cornbread that is moist, sweet and quick to fix for dinner.
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How to make
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.
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