2 cups Arrowhead Mills cornbread mix
2 Tbsp. olive oil
1/4 cup water
1 cup sour cream
2 Tbsp. rice syrup
1/2 cup frozen corn
1/2 cup sundried tomatoes in oil, chopped
Measure cornbread mix into a large bowl. Mix egg, olive oil, water, sour cream and rice syrup together. Stir liquid into cornbread mix. Add corn and tomatoes and stir just to combine. Spoon mixture into an 8” square baking pan and cook 25-30 minutes or until lightly browned and a tester inserted into the middle comes out with just a few crumbs.