gluten free cornbread

By Nilson

Ingredients

• 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

Preparation

Step 1

Heat oven to 425°F. Combine softened 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.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.