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Kate's Corn Bread Gluten-Free/Gluten-Full

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: /g&gt, Breads&lt, g class="gr_ gr_133 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="133" data-gr-id="133"&gt, Quick &lt
Cuisine: American
Author: Kate McDermott-Art of the PieĀ®

Ingredients

  • 1 cup cornmeal use gluten-free cornmeal if needed
  • 1 cup AP gluten-full flour or 1 cup gluten-free flour mix
  • 4 tablespoons sugar my son likes it a bit sweeter so put more in if you like
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 1 cup of sour cream or plain unsweetened yogurt
  • 1/4 cup milk 1/2 and 1/2, or even whipping cream if that's what you have on hand
  • 2 eggs beaten well with a fork
  • 4 tablespoons butter melted

Instructions

  • Preheat the oven to 425F
  • Butter a standard square 9x9 baking dish or something close to that size.
  • Put all the dry ingredients in a bowl and mix them well.
  • In another bowl, mix together the sour cream or yogurt, the milk or cream, eggs, and butter.
  • Pour the dry ingredients into the wet and mix until it just comes together.
  • Fold into the greased baking dish and bake for about 20 minutes.
  • Let cool a bit and then cut into whatever size you deem fit for a serving.
  • A little slathering of butter on top is nice, too.