Gluten Free Sun-dried Tomato and Goat Cheese Cornbread

Yes, you read that correctly: gluten free! I must say that I am super proud of this recipe. Despite having a certain food intolerance, I believe that cornbread should always be in someone's regular diet. What's not to love? There's the crumbly-yet-moist texture, and the cozy corn flavor.

When I was little, we would make cornbread from the Jiffy box mix. We always kept two or three boxes on hand in our pantry for cold days, or even bad days. They come out of the oven warm and steaming and gold.

Nowadays, my cornbread making skills are a little more advanced, and the mixes that come in the boxes contain wheat; I'm forced to become more creative.

Gluten Free Sun-Dried Tomato and Goat Cheese Cornbread

For this recipe I used cornmeal and a gluten free flour by Bob's Red Mill. 

Ingredients:

1/4 cup butter, softened

3 tablespoons sugar

2 eggs

1/2 cup sour cream

1/2 cup of milk

1 cup of gluten free flour

2/3 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

2 oz. goat cheese, crumbled

1/2 cup of sun dried tomatoes, chopped

Directions:

Preheat oven to 425°F. Combine softened butter and sugar in large bowl. Beat at medium speed with electric mixture, 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 cast-iron skillet (or 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!

Look at that beauty? 

Enjoy!