This is a gluten free recipe.
Some sour creams have fillers and could have gluten. Be sure you buy PURE sour
cream (Breakstone and Daisy are good).
Make sure that creamed corn is thickened with cornstarch, not modified food starch.
Some commercial brands of baking powder have gluten, so read the label and make
sure that they have no gluten.
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- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup cream style corn
- 1/4 cup vegetable oil
- 1 cup sour cream
- Heat oven to 350 degrees F. Grease the baking pan.
- Mix dry ingredients, then add wet ingredients.
- Pour into prepared pan and bake
for 20 minutes or until a wooden pick comes clean.
Makes a 10-inch round pan - double it for a 9 x 13-inch pan.
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