Gluten Free Cornbread
A Kitchen Muse: 
Recipe type: bread, gluten free
Prep time: 
Cook time: 
Total time: 
Serves: 6
A delicious, moist cornbread that is gluten free.
  • ¼ cup butter, softened
  • 3 tablespoons sugar
  • 2 eggs
  • ½ cup sour cream
  • ½ cup milk
  • 1 cup Gluten-Free Flour or Flour Blend (see below)
  • ⅔ cup yellow cornmeal
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon salt
  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.
  2. 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.
  3. Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, ⅔ cup potato starch, ⅓ cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Recipe by A Muse in My Kitchen at