Sometimes folks think that to make cornbread gluten-free, you skip the flour and use only cornmeal. Sadly, that makes for dry and crumbly cornbread. Try this moist version instead.

  • ¼ cup butter, softened, and 2 tablespoons, divided
  • 3 tablespoons sugar
  • 2 large eggs
  • ¼ cup sour cream
  • ½ cup grated sharp cheddar
  • ½ cup buttermilk
  • 1 cup gluten-free flour, like Cup4Cup or Bob’s Red Mill
  • 2/3 cup yellow cornmeal
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon salt
  • ½ cup roasted, peeled, seeded, and chopped New Mexico green chile

Serves 8-10

1. Heat oven to 425°. Combine ¼ cup
butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well.
Stir in sour cream, cheddar, and buttermilk. Reduce speed to low and add flour, cornmeal, baking powder,
and salt. Beat just until mixed. Fold in green chile.

2. Place a 9-inch cast iron skillet in the preheated oven and heat for 5 minutes.

3. Carefully remove skillet from oven and melt remaining butter in hot pan. Swirl butter as it melts to cover pan bottom. Spoon batter into pan and spread evenly.

4. Bake for 18 to 22 minutes or until golden brown. A toothpick inserted in the center should come out clean. Serve warm.

This recipe originally appeared in "Living the Clean-Eating Dream" by Johnny Vee.