A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Gluten-Free Sour Cream Cornbread
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- #71828
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup butter or margarine, softened
3 tablespoons granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup milk
1 cup gluten-free flour
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
directions
Heat oven to 425 degrees 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.
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nutrition data
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