This cornbread is so delicious, no one will know it is gluten free. I love the extra "toothy-ness" of coarse ground cornmeal - it adds a nice texture and heartiness.
1/4 cup butter, softened
3 Tablespoons sugar
1/2 cup sour cream (I use Sour Lean)
1/2 cup milk
1 cup gluten-Free flour blend (I like Bob's Red Mill)
2/3 cup yellow cornmeal (I like the coarse grind)
2 Teaspoons gluten-free baking powder
1/2 Teaspoon salt
- 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.