Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
utter or margarine.
Put cornbread mix into a bowl and
In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
Add the cornbread.
Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
For drier stuffing, omit the broth.
nd milk to prepare the cornbread as directed on the box
Preheat oven to 350.
In a skillet over medium high heat crumble and brown the ground beef.
As beef begins to cook, add chopped onion, and other ingredients, except cornbread mix, and simmer for 15 minutes.
Add ingredients into a greased 12\" oblong dish 3/4 full.
Mix cornbread mix as directed and pour over the mixture.
Bake 30 minutes or until crornbread is done.
Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
ow gradually spoon in the pumpkin and milk, and mix slowly
t the seeds. Cut the pumpkin into large chunks. Bring a
ven to 400\u00b0F Mix Jiffy, milk, and egg in a
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart loaf pan.
Stir cornbread mix, water, pumpkin puree, egg, oil, sugar, oat bran, molasses, vanilla, and pumpkin pie spice together until mixed thoroughly. Pour into the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Brown
ground
beef.
Put
1/2 cornbread mix in greased large casserole.\tCover
with creamed corn, then ground beef, onions, jalapenos
and
cheese.
Top with remaining cornbread mix.\tBake at 350\u00b0 for 35 to 45 minutes.
Serves 8.
Mix together all ingredients except cake mix and margarine. Pour into 9 x 13-inch pan.
Mix 1/2 stick margarine and Jiffy cake mix together.
Crumble together on top of pumpkin.
Bake at 350\u00b0 for 1 hour.
Saute onions in butter.
Mix together and set aside the topping, cream cheese, dill and dry mustard.
Mix Jiffy cornbread mix, eggs, creamed corn and salt to taste.
Spread topping on and sprinkle cheese on top.
In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.
Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.
Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.
Combine Jiffy mix and vegetable.
Saute onion and salt in 3/4 stick butter.
Mix all together.
Pour mixture in a greased 9 inch pie plate.
Bake at 400\u00b0 for 25 to 30 minutes or bake at 350\u00b0 even longer.
br>Mix milk mixture and pumpkin puree together in a bowl
To prepare Tex-Mex cornbread add 4 oz. can chopped
ff the top of the pumpkin and scoop out seed.
br>Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut
Bake cornbread according to directions on box.\tLet cool. Mix mayo or salad dressing with sugar.
Add onions, green pepper, celery or other vegetables.
Mix well.
Add chopped tomatoes.
Mix gently.
Crumble 1/2 of cornbread in 2-quart casserole.
Add bacon or bacon bits.
Add vegetable mixture on top of this.
Top with other 1/2 of crumbled cornbread.
Can add paprika or bacon bits on top for color.
Refrigerate.
Can be made night before.