Meaningful Eats
Gluten-Free Sour Cream Cornbread Loaf
8 -10 slices
This gluten-free sour cream cornbread loaf is moist and tender with just the right amount of sweetness. Sour cream gives it a soft crumb while still making it sturdy enough to slice and toast. Serve it alongside your favorite soups and stews!
Ingredients
- ½ cup (113g) butter, melted
- 1¼ cups (187g) gluten-free measure-for-measure flour
- ½ cup (60g) medium-grind yellow cornmeal
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (120ml) whole milk, at room temperature
- ½ cup (120g) sour cream
- 1 large egg, at room temperature
Instructions
- Preheat the oven to 350°F. Spray an 8×4-inch loaf pan with cooking spray.
- In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder and salt.
- In a medium bowl, whisk together the milk, sour cream and egg. Slowly whisk in the melted butter until combined.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined and no dry flour streaks remain.
- Pour the batter into the prepared pan and smooth the top. Let the loaf rest at room temperature for 5 minutes before baking.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To serve, slice and toast the cornbread, then top with butter and strawberry jam.
Notes
Gluten-Free: Use gluten-free cornmeal and a high-quality gluten-free measure-for-measure flour that contains xanthan gum.
Dairy-Free: This loaf can't be made dairy-free since the sour cream, milk, and butter contribute to the loaf’s tender texture and rich flavor, but my original recipe for gluten-free cornbread works with dairy-free substitutions!
To Make-Ahead: I don't recommend prepping the batter ahead of time since it uses baking powder. The baked loaf can be made a day or two ahead.
To Store: Store in an airtight container or wrapped tightly in plastic wrap. It will keep at room temperature for up to 2 days.
To Freeze: Once completely cool, wrap tightly or store in an airtight container and freeze for up to 3 months. Thaw at room temperature for about 2-3 hours.
Nutrition
Calories: 273kcal | Carbohydrates: 29g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 256mg | Potassium: 235mg | Fiber: 3g | Sugar: 8g | Vitamin A: 499IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 1mg