Gluten-Free "A Maize ing" Cornbread

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

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 18

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)
  • 1 Heat oven to 350°F. Grease 13x9-inch pan. Sprinkle pan with 1 tablespoon of the cornmeal.
  • 2 In large bowl, mix cake mix, 1 1/3 cups cornmeal, sugar and baking soda; mix well.
  • 3 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.
  • 4 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
420mg
420%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.