Cornbread

I'm old enough to have had all kinds of cornbread. I can fit it all into several categories:

1. Dry and tasteless, like grandma's sense of humor
2. Thin and brittle
3. Sweet enough to be considered candy (i.e. the southern favorite)
4. Crumbly and impossible to place in one's mouth
5. Thick and mushy
6. Burnt

I must say, I don't particularly enjoy any of those sorts of cornbread. I had to find a recipe that would result in perfect cornbread: sweet, but not sickeningly so; thick, firm, and springy to the touch; and not burnt. Here it is:

Cornbread

1 1/4 c flour
1/2 c sugar
3/4 c yellow corn meal (don't buy the cheap kind. seriously.)
2 tsp baking powder
1/2 tsp salt
1 beaten egg
1 cup skim milk
1/4 c canola oil

1. In a medium mixing bowl stir together flour, sugar, corn meal, baking powder and salt. Make a well in the center.

2. In a small mixing bowl whisk together egg, milk, and oil until smooth.

3. Add all at once to flour mixture. Stir just until moistened, resisting the urge eto beat the batter (take your aggression out on the egg instead).

For muffins: Line muffin tin with paper liners OR spray 1/2 of the way up with cooking spray. Fill cups 2/3 of the way full. Bake 15 minutes at 400 degrees, until toothpick inserted in center of muffin comes clean and tops are lightly golden (don't overbake!!!!)

For cornbread squares: Spray 9 inch square pan with cooking spray 1/2 way up the sides. Spread batter evenly into pan. Bake at 400 degrees 20-25 minutes, until toothpick inserted in center comes out clean and top is light golden brown.

For a loaf: Spray loaf pan 1/2 way up sides with cooking spray. Spread batter evenly into pan. Bake at 400 degrees 35-40 minutes, until toothpick inserted in center comes out clean and top is light golden brown.

Perfect accopaniament to Chicken and Sausage Gumbo

Triple Layer Pumpkin Cheesecake Turtle Pie

I have three loves in this life: turtle candy, cheesecake, and pumpkin (oh....and Darling Boyfriend and the kids...but only AFTER the turtles). Today, I decided to combine those in my own wondrous version of Nirvana. Ladies and Gentlemen, I have been to the other side, and I have seen Paradise:

Triple Layer Pumpkin Cheesecake Turtle Pie

1 graham cracker crust
1/4 c caraml syrup
2 tbs crushed pecans
16 oz can pumpkin
2 4-serving packages sugar free-fat free Jello instant pudding, cheesecake flavor
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup fat free milk
8 oz fat free whipped topping
2 tbs caramel syrup
2 tbs pecan halves

1. Heat caramel syrup in microwave 30 seconds, or until it flows easily. Pour onto bottom of graham crust. Top with crushed pecans. Set aside.

2. In large mixing bowl, combine pudding mixes, cinnamon, nutmeg, cloves, and milk. Beat with an electric mixer on medium-high about 1 minute, until peaks form. Add pumpkin. Beat an addition 1 minute on high.

3. Spoon half of pumpkin-pudding mixture into pie crust, spreading with spoon or knife to ensure evenness (LAYER 1)

4. Add 4 oz of whipped topping to remaining pumpkin-pudding mixture in bowl. Beat with mixer on low 30-45 seconds. Spread into pie crust, being careful not to upset bottom layer. (LAYER 2)

5. Spread remaining whipped topping over pumpkin-pudding-whipped topping layer. Cover and allow to set in refrigerator at least 4 hours. (LAYER 3)

6. Drizzle with 2 tbs caramel syrup and top with pecan halves. Makes 8 servings.

Pumpkin Pie Milkshake

Yes. You read that right. You knew I had to try it sometime...

Pumpkin Pie Milkshake

2 cups fat free vanilla frozen yogurt
1 cup skim milk (or for extra creaminess go for fat free half and half)
2/3 c canned pumpkin
1/4 c packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2-1 cup ice cubes
Whipped topping

1. Place frozen yogurt, milk, pumpkin, sugar, and spices in blender. Blend until smooth.

2. Add ice cubes a few at a time, blending well in between additions.

3. Divide among 4 glasses. Top with whipped topping and additional cinnamon if desired.

4. Slurp. Luxuriously.

Chili Cornbread Squares

It's late, it's freezing cold outside, I had absolutely no desire to hike it out to the local Food Lion, and the only defrosted thing of value in my fridge was a bazillion quarts of chili leftover from Thursday night's dinner. However, if I dared to serve chili in bowls like normal folks eat, I was in danger of a full blown housewise mutiny. What do do, what to do? Why, encase the chili in cornbread of course!

Only...I was out of cornmeal. Ooopsie. I decided to see what would happen if I used hush puppy mix and the end result is genuis, I tell you -- pure, unadulterated genius.

Chili Cornbread Squares

2 cups House Autry hush puppy mix with onion
2 eggs
1 cup milk
1/2 cup oil
1 tsp baking powder
2 cups of prepared chili
2 cups shredded colby jack (or whatever cheese you like)

1. Spray 13 X 9 X 2 inch baking dish with cooking spray and preheat oven to 400.

2. In large mixing bowl combine hush puppy mix, milk, eggs, oil, and baking powder.

3. Spread half of batter into pan. Top with chili, then cheese. Spread remaining batter evenly over top of mixture (I used a metal spoon). If some of the chili swirls into the top layer, so be it! It's all going in the same place...

4. Bake at 400 for 35-40 minutes, until cornbread starts to pull from sides of pan. Allow to cool 5 minutes before cutting into 12 squares.