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Gluten-Free "A Maize ing" Cornbread
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-
Prep
15
min
-
Total
55
min
-
Servings
18
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Ingredients
-
1 1/3
cups plus 1 tablespoon gluten-free cornmeal
-
1
box (15 oz) 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)
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Steps
-
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.
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-
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 340
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 420mg
- 17%
- Potassium
- 135mg
- 4%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 11g
- Protein
- 9g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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