Gluten Free Cornbread

This recipe is adapted from Land of Lakes. Head on over there for more great gluten free recipes.

Ingredients

1/4 cup butter, softened
3 tablespoons sugar
2  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

Directions

Heat oven to 425°F. Combine softened butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Pour batter into greased 8-inch square baking pan. Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm. 

Gluten-Free Flour Blend: To make 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.

Recipe Tip

- Corn Muffins: Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes.