Sunday, February 12, 2012
GF Sour Cream Cornbread with Cinnamon Spread
A moist and sweet cornbread that is gluten-free and quick to fix for dinner.
Corn Bread Ingredients
1/4 cup Organic Vegetable Butter, softened
3 - 5 tablespoons sugar (depending on how sweet you like your bread)
1/2 cup Non Dairy sour cream
1/2 cup Soy or Nut Milk
1 cup Gluten-Free Flour Mix*
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
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, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Cinnamon Butter -
Stir 1 tsp. of Cinnamon and 4 drops of Stevia into 1/3 cup Organic Vegetable Spread.