Sour Cream Cornbread (Gluten free)

Sour Cream Cornbread (Gluten free)

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup Land O Lakes® Butter, softened

  • 3

    tablespoons sugar

  • 2

    Land O Lakes® All-Natural Eggs

  • ½

    cup sour cream

  • ½

    cup milk

  • 1

    cup Gluten-Free Flour Blend (see below)

  • cup yellow cornmeal

  • 2

    teaspoons gluten-free baking powder

  • ½

    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 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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