Gluten Free Cornbread

This cornbread is so tasty, soft and warm right out of the oven that it usually doesn’t make it past the day it’s baked. Yum!

For cornbread done right, you need to preheat the oven as well as the PAN. This recipe makes one 9 inch pie pan – you should grease it thoroughly with butter, then put it in the oven at 425 degrees. By the time you’ve mixed your batter, this pan should be sizzling hot. I used a pyrex dish but a cast iron pan is even better.

Sift together:
3/4 c. brown rice flour
2/12 tsp baking powder
2 tbsp raw sugar
3/4 tsp salt
1 1/4 cornmeal

In another bowl, beat:
1 egg
then add:
3 tbsp melted butter
3/4 c. milk
1/4 c. sour cream

Make a small “well” in the middle of your dry ingredients and pour the liquids into it. Stir together. Then pour your batter into your hot buttered pan. Bake for about 25 minutes or until your fork comes out clean.

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