Gluten Free Corn Bread

from Shanna Mercer.

Ingredients:

1/4 cup GF butter, softened
3 tablespoons sugar
2 eggs
1/2 cup GF Sour Cream
1/2 cup milk
1 cup Gluten-Free Flour Blend (see below)
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt

Method:

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.

To make corn muffins: Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes.