My Lime Green Kitchen

Archive for November 24th, 2009

Ingredients

1 cup yellow corn meal
1/2 cup flour
1 teaspoon salt (if using for cornbread dressing,  you may want to put only 1/2 teaspoon salt – the broth you use may be salty)
1 cup buttermilk
1/2 cup milk
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup, plus 2 tablespoons shortening

Directions

Preheat oven to 450°.  Heat 2 tablespoons shortening in an iron skillet.

Combine corn meal, flour and salt in a mixing bowl.  In a separate bowl, combine buttermilk, milk and egg.

Add egg mixture to flour mixture.  Stir just til combined.  Add baking powder and baking soda.  Stir in 1/4 cup melted shortening.

Mix well but do not overmix.

Pour into hot pan.

Bake at 450° for 20 – 25 minutes or until golden brown on top.

These are good!  I like things you can serve from the same pan they’re baked in.

Ingredients:

Crust:

1 – 18 oz. yellow cake mix
1/2 cup butter, melted
1 egg

Filling:

1 – 30 oz. can pumpkin pie filling
1 – 5 0z. can evaporated milk
2 eggs, lightly beaten

Topping:

1/2 cup sugar
1/4 cup all purpose flour
3 teaspoons ground cinnamon

Directions:

In a large bowl, combine the cake mix, butter and egg until crumbly.  Set aside 2/3 cup for topping.  Press the remaining crumb mix into a greased  13 x 9″ baking dish.

For filling, combine pumpkin pie filling, milk and eggs.  Pour over crust.

For topping, combine the sugar, flour, cinnamon and reserved crumb mixture.

Sprinkle over pumpkin layer.

Bake at 350° for 40 – 50 minutes or until top is golden brown.  Cool on a wire rack for 1 hour.  Cover and refrigerate at least 2 hours before serving.