Sour Cream Cornbread (Gluten free)
- 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
Adapted from landolakes.com
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.