Cornbread Cake

It's amazing what you can come up with when you're out of ingredients!


Tonight, my heart was set on a big pan of corn muffins to go along with the beans I made yesterday.  Unfortunately (or, in this case, not), I was out of milk.  So, after a quick scan of the refrigerator & a little digging in the pantry, I found the perfect substitute!  The outcome wasn't exactly what I had hoped for but it is definitely worth making again.  Next time, I'll top it with cream cheese frosting instead of Great Northern beans :-)


Cornbread Cake
From the kitchen of Amber Rodriguez


1 box Jiffy Corn Muffin Mix (8.5 oz)
1 egg
1/3 cup ricotta cheese
2 Tbs. powdered coffee creamer
4 Tbs. HOT water


Preheat oven to 400 degrees.  Coat 9" round cake pan with cooking spray.


Combine egg & ricotta cheese in a bowl, beat well with a whisk.  Add Jiffy Corn Muffin Mix.  Mix well.


In separate bowl, whisk powdered coffee creamer & HOT water until well blended.  Add to corn muffin mixture.  Stir until there are no lumps.


Pour into cake pan.  Bake 18-20 minutes or until a toothpick inserted in center comes out clean.

Don't be afraid to get your hands dirty!

While making tonight's dinner, I realized just how much I use my hands when cooking.  Then I remembered my mother & how she taught me to measure things like a pinch, a dab, a handful, & so forth.  She always said you could tell how good the biscuits were going to be by the way the dough felt.

As a child, I thought it was so cool the way mom 'played' with her food.  As an adult, I thought she was nuts.  You never see Emeril or Rachel play with their food.

As years have gone by, I've learned just how right she was.  Now, when my daughter asks why I put my hands in the mix, I tell her I'm just adding an extra ingredient...Love.