Gluten-Free "A Maize ing" Cornbread

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

Minutes

Total Time

55

Minutes

Makes

18

servings

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.
Makes 18 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 420mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 0g,
    • Sugars 11g),
  • Protein 9g;
Percent Daily Value*:
    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.