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Kate's Corn Bread Gluten-Free/Gluten-Full
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
/g>, Breads<, g class="gr_ gr_133 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="133" data-gr-id="133">, Quick <
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.