Gluten-Free Sour Cream Cornbread

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My mother was born and raised in Florence, South Carolina, and I was brought into the world not too much farther north (Raleigh, North Carolina). I am proud of my Southern heritage. However, the same can not be said for the ingredients used in most Southern cooking.

One of the recipes that my mother’s mother handed down was for something she called “corn pudding.” It was a soft, mushy cornbread made mostly from canned creamed corn, sour cream, and “Jiffy” corn mix. It was super easy to make. And it was delicious. I used to ask for it all the time. As a young girl, I could eat about a half a pan in one sitting, but then I always had a thing for bread products.

As I got older, I started paying more attention to the things I was putting in my body. Have you ever read the nutritional label on a box of “Jiffy” Corn Muffin Mix? Go ahead. I’ll wait right here.

In case you missed it, here’s the ingredient that got my attention: ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD).

That’s right: lard. And not JUST lard, but hydrogenated lard. Gross!

That’s when I knew I needed to find another cornbread recipe.

I follow a gluten-free diet, and I have tried several variations of gluten-free cornbread recipes. Unfortunately, none of them have come close to being as delicious as my grandmother’s corn pudding. I think what I was missing the most was the texture of the corn itself. So I dusted off my apron and got to work. What I ended up with is a recipe for a moist, delicious cornbread that has all of the taste and texture I remember from my childhood. I hope you enjoy it as much as I do!

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Ingredients:

  • 1 cup cornmeal
  • 1 cup almond flour (not Bob’s Red Mill)
  • ½ tsp. baking soda
  • ½ tsp. sea salt
  • 2 eggs
  • ½ coconut milk (from the can, not the carton)
  • ½ cup maple syrup
  • ½ cup low-fat sour cream
  • 2 ears of corn (non-GMO, of course!)

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A Note on Substitutions:

A lot of substitutions could be made here, depending on what mood you’re in. You could change up the coconut milk (e.g., regular whole milk, soy milk, buttermilk), maple syrup (e.g., honey, regular sugar), or sour cream (e.g., Greek yogurt). White corn tends to work better, but the store only had yellow available for me this time, so both have been tested to work. You could also change up the pan and go for an 8×8” square pan instead of the 8” cake pan. Use whatever suits your mood or your dietary needs and leave a comment to let the rest of the Nerdship know how the variations turn out!

One thing I would NOT recommend is using Bob’s Red Mill almond flour. That’s the brand that you’re most likely to find in the store, and they have a fine line of other products, but their almond flour tends to add a coarse, gritty element to baked goods. Elana Amsterdam of Elana’s Pantry has some more information about that, as well as a list of recommended brands. I would personally recommend the brand that I use (because I’ve used it for years and love it): Benefit Your Life.

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Directions:

1. Preheat your oven to 350F and grease an 8” cake pan (you can also dust it with corn meal if you’d like).

2. Grab yourself a medium-sized mixing bowl and start by whisking the two eggs.

3. Add the other wet ingredients (coconut milk, maple syrup, and sour cream) and whisk until smooth.GF-Cornbread_Allison_Nerdsandnomsense-3

4. I like to do things a little differently than most people, so you can decide how you’d like to do this step. The traditional way would be to mix all of the dry ingredients (except the corn) in a separate bowl and then add them to the wet ingredients. I hate washing more dishes than necessary, so I usually don’t bother with mixing wet and dry separately. Go ahead and add in the sea salt and baking soda and whisk until you think you’ve mixed them in. Next, add the almond flour and cornmeal.

5. Whisk until you have a lovely, consistent batter.

6. Shuck your corn and remove the kernels by whatever means possible (except your teeth!). I think they make fancy tools for this kind of thing, but a big knife and a cutting board work just fine for me.GF-Cornbread_Allison_Nerdsandnomsense-4

7. Add the kernels to the batter and stir until you’ve mixed them in.GF-Cornbread_Allison_Nerdsandnomsense-5

8. Pour the mixture into the 8” cake pan.GF-Cornbread_Allison_Nerdsandnomsense-7GF-Cornbread_Allison_Nerdsandnomsense-6

9. Bake at 350F for about 35 minutes, or until lightly browned. A toothpick should come out clean.

10. Let cool for about an hour, or until you can’t stand it anymore. I typically cut it into 8 generous slices.GF-Cornbread_Allison_Nerdsandnomsense-8

11. Devour your creation! It’s an awesome sidekick to a hearty bowl of soup or chili on a cold winter night. I prefer it plain, but my S.O. thinks everything is better with butter.

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Gluten-Free Sour Cream Cornbread
 
Prep time
Cook time
Total time
 
A delicious, gluten-free recipe for Sour Cream Cornbread. This cornbread goes perfectly with soups or chili on a cold winter's night.
Author:
Recipe type: Bread
Serves: 6
Ingredients
  • 1 cup cornmeal
  • 1 cup almond flour (not Bob’s Red Mill)
  • ½ tsp. baking soda
  • ½ tsp. sea salt
  • 2 eggs
  • ½ coconut milk (from the can, not the carton)
  • ½ cup maple syrup
  • ½ cup low-fat sour cream
  • 2 ears of corn (non-GMO, of course!)
Instructions
  1. Preheat your oven to 350F and grease an 8” cake pan (you can also dust it with corn meal if you’d like).
  2. Grab yourself a medium-sized mixing bowl and start by whisking the two eggs.
  3. Add the other wet ingredients (coconut milk, maple syrup, and sour cream) and whisk until smooth.
  4. I like to do things a little differently than most people, so you can decide how you’d like to do this step. The traditional way would be to mix all of the dry ingredients (except the corn) in a separate bowl and then add them to the wet ingredients. I hate washing more dishes than necessary, so I usually don’t bother with mixing wet and dry separately. Go ahead and add in the sea salt and baking soda and whisk until you think you’ve mixed them in. Next, add the almond flour and cornmeal.
  5. Whisk until you have a lovely, consistent batter.
  6. Shuck your corn and remove the kernels by whatever means possible (except your teeth!). I think they make fancy tools for this kind of thing, but a big knife and a cutting board work just fine for me.
  7. Add the kernels to the batter and stir until you’ve mixed them in.
  8. Pour the mixture into the 8” cake pan.
  9. Bake at 350F for about 35 minutes, or until lightly browned. A toothpick should come out clean.
  10. Let cool for about an hour, or until you can’t stand it anymore. I typically cut it into 8 generous slices.
  11. Devour your creation! It’s an awesome sidekick to a hearty bowl of soup or chili on a cold winter night. I prefer it plain, but my S.O. thinks everything is better with butter.

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