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)
Preparation
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.
