Menu
Bookmarks Search
Breads & Baked Goods, Breakfast, Dessert, Kid-Friendly

Sour Cream Maple Cornbread

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

Tip: Cooking Mode

Try our super simple cooking mode. Ideal when you’re busy running around the kitchen

  • Prep 10 mins
  • Total 43 mins
  • Easy
  • Serves 0

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.

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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.

Related recipes

Ninja Test Kitchen
Recipe by Ninja Test Kitchen
Dinner, Lunch

Gluten-Free Chicken Parmesan Sub

  • Time 17 mins
  • Serves
  • Skill Easy
Ninja Test Kitchen
Recipe by Ninja Test Kitchen
Lunch, Side Dishes

Maple Roasted Root Vegetables

  • Time 1h 5 mins
  • Serves 6
  • Skill Easy
California Milk Advisory Board
Recipe by California Milk Advisory Board
Breads & Baked Goods, Breakfast

Maple, Oat, and Yogurt Scones

  • Time 1h 5 mins
  • Serves 12
  • Skill Medium