Saturday, February 19, 2011

Gluten Free Cornbread


1/4 cup butter
, softened
3 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1/2 cup cornstarch
1/4 cup rice flour
1/4 cup tapioca flour
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 muffin pan. Bake for about 12-18 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.