TIP: Greek or Icelandic yogurt can be substituted for sour cream. Having milk and eggs at room temperature helps batter cook evenly. Can substitute vegetable oil for coconut oil. Can substitute vegan butter for unsalted butter. Certain baking powders are not gluten-free, so be sure to check this to ensure a gluten-free loaf.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
120ml
water, for steaming
Nonstick cooking spray
60ml
coconut oil, melted
4 tablespoons
unsalted butter, softened
192g
gluten-free, all-purpose flour
99g
fine cornmeal
180ml
sour cream
240ml
whole milk, room temperature
240ml
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
1/2 cup
water, for steaming
Nonstick cooking spray
1/4 cup
coconut oil, melted
4 tablespoons
unsalted butter, softened
1 1/3 cups
gluten-free, all-purpose flour
3/4 cup
fine cornmeal
3/4 cup
sour cream
1/2 cup
whole milk, room temperature
1/2 cup
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
Utensils
Ninja® Multi-Purpose Pan or 8-inch round baking pan
Parchment Paper
Deluxe Reversible Rack (bottom layer only)
Small Bowl
Large Bowl
Step 1
Add 1/2 cup water to the pot.
Step 2
Spray the bottom of the Ninja Multi-Purpose Pan (or 8-inch round baking pan) with nonstick cooking spray. Place an 8-inch circle of parchment paper in the bottom of the pan and spray with nonstick cooking spray.
Step 3
In a small bowl, whisk oil and butter until combined.
Step 4
To make the batter, whisk the flour, cornmeal, sour cream, milk, maple syrup, and vanilla extract together in a large bowl. Pour the oil mixture into the flour mixture and whisk to incorporate. Add baking powder, baking soda, salt, xanthan gum, and eggs. Whisk until combined. Quickly add batter to the prepared pan.
Step 5
Place the bottom layer of Deluxe Reversible Rack in the lower position, place the pan on the rack, then place the rack in the pot.
Step 6
Close lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 315°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then timer will start counting down).
Step 7
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cornbread. If it comes out clean, remove the rack with the pan and let cool for at least 30 minutes. If the toothpick come out with moist crumbs stuck to it, continue to bake until the toothpick comes out clean.
Step 8
When the loaf has cooled, slice and serve with butter, as desired.
Spray the bottom of the Ninja Multi-Purpose Pan (or 8-inch round baking pan) with nonstick cooking spray. Place an 8-inch circle of parchment paper in the bottom of the pan and spray with nonstick cooking spray.
120ml
water, for steaming
Nonstick cooking spray
60ml
coconut oil, melted
4 tablespoons
unsalted butter, softened
192g
gluten-free, all-purpose flour
99g
fine cornmeal
180ml
sour cream
240ml
whole milk, room temperature
240ml
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
1/2 cup
water, for steaming
Nonstick cooking spray
1/4 cup
coconut oil, melted
4 tablespoons
unsalted butter, softened
1 1/3 cups
gluten-free, all-purpose flour
3/4 cup
fine cornmeal
3/4 cup
sour cream
1/2 cup
whole milk, room temperature
1/2 cup
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
Step 3 of 8
In a small bowl, whisk oil and butter until combined.
120ml
water, for steaming
Nonstick cooking spray
60ml
coconut oil, melted
4 tablespoons
unsalted butter, softened
192g
gluten-free, all-purpose flour
99g
fine cornmeal
180ml
sour cream
240ml
whole milk, room temperature
240ml
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
1/2 cup
water, for steaming
Nonstick cooking spray
1/4 cup
coconut oil, melted
4 tablespoons
unsalted butter, softened
1 1/3 cups
gluten-free, all-purpose flour
3/4 cup
fine cornmeal
3/4 cup
sour cream
1/2 cup
whole milk, room temperature
1/2 cup
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
Step 4 of 8
To make the batter, whisk the flour, cornmeal, sour cream, milk, maple syrup, and vanilla extract together in a large bowl. Pour the oil mixture into the flour mixture and whisk to incorporate. Add baking powder, baking soda, salt, xanthan gum, and eggs. Whisk until combined. Quickly add batter to the prepared pan.
120ml
water, for steaming
Nonstick cooking spray
60ml
coconut oil, melted
4 tablespoons
unsalted butter, softened
192g
gluten-free, all-purpose flour
99g
fine cornmeal
180ml
sour cream
240ml
whole milk, room temperature
240ml
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
1/2 cup
water, for steaming
Nonstick cooking spray
1/4 cup
coconut oil, melted
4 tablespoons
unsalted butter, softened
1 1/3 cups
gluten-free, all-purpose flour
3/4 cup
fine cornmeal
3/4 cup
sour cream
1/2 cup
whole milk, room temperature
1/2 cup
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
Step 5 of 8
Place the bottom layer of Deluxe Reversible Rack in the lower position, place the pan on the rack, then place the rack in the pot.
120ml
water, for steaming
Nonstick cooking spray
60ml
coconut oil, melted
4 tablespoons
unsalted butter, softened
192g
gluten-free, all-purpose flour
99g
fine cornmeal
180ml
sour cream
240ml
whole milk, room temperature
240ml
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
1/2 cup
water, for steaming
Nonstick cooking spray
1/4 cup
coconut oil, melted
4 tablespoons
unsalted butter, softened
1 1/3 cups
gluten-free, all-purpose flour
3/4 cup
fine cornmeal
3/4 cup
sour cream
1/2 cup
whole milk, room temperature
1/2 cup
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
Step 6 of 8
Close lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 315°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then timer will start counting down).
120ml
water, for steaming
Nonstick cooking spray
60ml
coconut oil, melted
4 tablespoons
unsalted butter, softened
192g
gluten-free, all-purpose flour
99g
fine cornmeal
180ml
sour cream
240ml
whole milk, room temperature
240ml
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
1/2 cup
water, for steaming
Nonstick cooking spray
1/4 cup
coconut oil, melted
4 tablespoons
unsalted butter, softened
1 1/3 cups
gluten-free, all-purpose flour
3/4 cup
fine cornmeal
3/4 cup
sour cream
1/2 cup
whole milk, room temperature
1/2 cup
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
Step 7 of 8
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cornbread. If it comes out clean, remove the rack with the pan and let cool for at least 30 minutes. If the toothpick come out with moist crumbs stuck to it, continue to bake until the toothpick comes out clean.
120ml
water, for steaming
Nonstick cooking spray
60ml
coconut oil, melted
4 tablespoons
unsalted butter, softened
192g
gluten-free, all-purpose flour
99g
fine cornmeal
180ml
sour cream
240ml
whole milk, room temperature
240ml
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
1/2 cup
water, for steaming
Nonstick cooking spray
1/4 cup
coconut oil, melted
4 tablespoons
unsalted butter, softened
1 1/3 cups
gluten-free, all-purpose flour
3/4 cup
fine cornmeal
3/4 cup
sour cream
1/2 cup
whole milk, room temperature
1/2 cup
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
kosher salt
1/4 teaspoon
xanthan gum
2
large eggs, room temperature
TOPPINGS (optional)
Softened butter, as desired
Step 8 of 8
When the loaf has cooled, slice and serve with butter, as desired.