Friday, March 30, 2012

Gluten-Free Sour Cream Cornbread

Sometimes you really need the perfect little side dish. This week we were making chili and were sick of our usual tortilla chips as a snack to go along with it, but I decided to try to make cornbread. I've made corn muffins once before, but never cornbread. There's a first time for everything!
I wanted to make this gluten-free so that my mom could eat it, and I was able to find a recipe online that seemed simple. However, I'm sure it would be fine to use regular flour - actually, that's true for all of the gluten-free recipes on this blog.

We really were not able to taste the difference between this and regular cornbread, although this is probably due to the large amount of cornmeal that would be in there anyway. So not that much is being substituted. My mom was so happy with this and had it for breakfast the next day, too. It was delicious and will be made many times in our house!

Gluten-Free Sour Cream Cornbread
(slightly adapted from Land O'Lakes)
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 (I use King Arthur)
1/2 teaspoon xanthan gum
2/3 cup gluten-free yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt

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 or round baking pan. Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

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