"A-Maize-ing" Cornbread (Gluten Free)

 

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.