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Sour Cream Cornbread (Gluten free)


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  • 1/4 cup Land O Lakes® Butter, softened
  • 3 tablespoons sugar
  • 2 Land O Lakes® All-Natural Eggs
  • 1/2 cup 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


Servings 8
Adapted from


Step 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.

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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