GLUTEN FREE "A MAIZE ING" CORNBREAD

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Gluten Free

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

Provided by @MakeItYours

Number Of Ingredients 10

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.

*** Explore more Gluten Free "A Maize Ing" Cornbread Recipes »

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