Yummy Creamy Breakfast Cake

1 C sugar
1 C margarine
2 unbeaten eggs
2 tsp vanilla
1 T vinegar in 1 C milk
2 1/2 C flour
1 tsp baking soda
1 tsp salt


Cream sugar, margarine, eggs; add vanilla.  Mix 1 T vinegar in 1 C milk and add alternately with flour, soda, and salt.  Spread half of dough in 9X13 inch greased pan.  Sprinkle half topping and cover with rest of dough.  Sprinkle rest of topping and optional chopped nuts over top.  Bake for 35 minutes at 350 degrees.

Topping:
1/4 C white sugar
1 T cinnamon
1/3 C brown sugar
chopped nuts, optional

Corn Bread Pudding

Corn Bread Pudding

1 egg

1 c. sour cream

1 can whole kernel corn, drained

1 can cream style corn

½  cup better, melted

1 package corn bread/ muffin mix

Mix all ingredients together and pour in a greased 9x12 casserole dish.  Bake at 350 for 40-45 min or until it is golden brown. 

 

Cornbread

from melskitchencafe.com

½ cup cornmeal

1 ½ cup flour

2/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1/3 cup oil

3 tablespoons butter, melted

2 eggs, beaten

1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center.  Stir until just mixed (batter will be runny - don't be alarmed!).  Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter

2 sticks butter, softened

1/2 cup honey

1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).