Gluten Free Sour Cream Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 blend to 3/4 of a cup and add 1/4 cup of corn flour ( not corn starch). Read more .... 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:
1. 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.
2. 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.
3. 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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