GLUTEN-FREE "A MAIZE ING" CORNBREAD

Gluten-Free

Warm gluten-free cornbread filled with ground pork and cheese makes a great side dish for your feast.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 18

Number Of Ingredients 10

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Ingredients

1 1/3 cups plus 1 tablespoon gluten-free cornmeal
1 box Betty Crocker™ Gluten Free yellow cake mix
1 tablespoon sugar
1/2 teaspoon baking soda
1 1/3 cups gluten-free sour cream
1/2 cup vegetable oil
3 eggs, beaten
1 lb gluten-free ground pork sausage, cooked and drained
1 cup gluten-free shredded Cheddar cheese (4 oz)
1 jalapeño chile, seeded, finely chopped (about 5 teaspoons)

Steps:

Heat oven to 350°F. Grease 13x9-inch pan. Sprinkle pan with 1 tablespoon of the cornmeal.
In large bowl, mix cake mix, 1 1/3 cups cornmeal, sugar and baking soda; mix well.
In small bowl, mix sour cream, oil and eggs. Add to cornmeal mixture; mix well. Fold in sausage, cheese and jalapeño chile. Spread in pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 11 g, TransFat 0 g