1 cup Gluten-Free Flour or Flour Blend (see below)
⅔ cup yellow cornmeal
2 teaspoons gluten-free baking powder
½ teaspoon salt
Instructions
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.
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 http://amuseinmykitchen.com/2012/09/28/gluten-free-cornbread/