Gluten Free Cornbread

Ingredients

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

Directions

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.