I can’t be the only person in love with corn bread. It is incredible. There are so many flavor combinations for it too! I love it with cheese and jalapenos but there is no shortage of ideas online for flavors to add to it.
This cornbread recipe is gluten free which makes it great for serving to those with food allergies. It is one of the quickest and easiest gluten free breads to make and your wheat-free friends will be impressed.
I love it as a quick breakfast with a little butter but it is also an amazing side to serve with you favorite chili recipe. It can be sweet, or it can be savory… your choice!
As always, I appreciate your comments and ratings so please let me know if you liked it and if you made any modifications to make it super awesome.
- 1 cup yellow cornmeal
- ½ tsp salt
- ½ tsp baking soda
- ⅓ cup vegetable oil
- 1 cup sour cream
- 1 cup corn
- 2 eggs (beaten)
- 1 cup shredded cheddar
- Mix all ingredients except cheddar
- Pour half into a 9" square pan
- Sprinkle with cheese
- Pour second half of batter in
- Bake at 375F for 35- 40 minutes