Sour cream cornbread by Land O Lakes is a good gluten-free cornbread recipe with five out of five stars from more than 70 user ratings as of 2015. The recipe includes ingredients such as a gluten-free flour blend, corn meal, sour cream and butter. It makes nine servings
To prepare the recipe, grease an 8-inch square baking pan, and preheat the oven to 425 degrees Fahrenheit. Cream 1/4 cup softened butter with 3 tablespoons sugar in a mixing bowl, beating with a mixer at medium speed until creamy. Mix in 2 eggs, and add 1/2 cup sour cream, 1/2 cup milk, 1/2 teaspoon salt, 2/3 cup yellow cornmeal and 2 teaspoons gluten-free baking powder. Add 1 cup gluten-free flour, beating the mixture at low speed until combined.
Pour the batter into the pan, and bake for 18 to 20 minutes or until a knife or toothpick poked into the center remains clean. Serve the cornbread warm with honey, margarine or topping of choice. If you don't have a gluten-free flour blend, make one by mixing 2/3 cup potato starch, 2 cups rice flour, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Stir the mixture before every use, and store it in an airtight container.