Gluten Free Cornbread (Not Low Carb)

We used this recipe at a public event where it was important to not make a crumbling mess. We served 130 people and it was the easiest clean up after cornbread we’d ever seen. It adapted well to multiple batches on large sheet cake trays. 



1⁄2 cup
unsalted butter (very soft)
2 tablespoons
honey or preferred sweetener (optional)
eggs (room temperature)
1 cup
sour cream
2 cups
Bob's Red Mill Gluten Free Flour Mix
1⁄2 teaspoon
xanthan gum
1 1⁄3 cup
2 teaspoons
baking powder
1 teaspoon


Preheat oven to 375 degrees and lightly butter a cast iron pan or pyrex dish. Cream the butter with the sugar in a stand mixer with the paddle attachment. Slowly add the eggs and scrape the sides of the bowl often. The butter to eggs ratio in the recipe is a lot. There is a chance the emulsion will break, but it isn’t a big deal. The recipe will still work. 

Sift together the flour mixture, salt and baking powder. Add the flour mix, milk and sour cream at the same time. Mix the batter until just combined. Pour into a large pie pan and bake for 25-30 minutes or until a toothpick comes out clearly.

*Onions, peppers, cheese or black beans can be added for additional flavor!  (Recipe #438)