Recipe

Gluten Free Sour Cream Cornbread Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 7 months, 3 weeks ago this recipe is from Land o' Lakes... it is great that some the large companies are recognizing that we need recipes too.... I have not made this but I will use the Wendy Warks flour blend instead of the one they suggest and i will decrease the GF ble... More Prep:15m Cook:20m Servings:9	Peetabear
	gluten free sour cream corn bread

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Ingredients

1/4 cup LAND O LAKES® Butter, softened

3 tablespoons sugar

2 eggs

1/2 cup LAND O LAKES® 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

Gluten-Free Flour Blend:

2 cups rice flour

2/3 cup potato starch

1/3 cup tapioca flour

1 teaspoon xanthan gum

.....................................................

Store in container with tight-fitting lid;

stir before using.

Directions

Heat oven to 425°F. Combine 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.

To make corn muffins: Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes.

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