Sriracha Cornbread

Pin It

2 – 8 oz. tubs Hope Sriracha Hummus
3½ cups gluten free cornbread mix
⅓ cup unsalted butter melted (substitute olive oil)
2 Egg-Land’s Best eggs
1½ cups Longmont Dairy milk
Preheat oven to 350°. Grease a 9 x 9-inch nonstick pan. Place entire package of cornbread mix in large mixer bowl. Add Sriracha Hummus, milk, eggs and melted butter or olive oil. Mix on low speed until blended. Beat another 30 seconds with mixer on high. Pour into baking pan. Bake 25 minutes or until nicely browned.
Use Sriracha Cornbread in your favorite stuffing recipe. 6-8 servings.
Mooo News, December 2015