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.
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.
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
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.
utter or margarine.
Put cornbread mix into a bowl and
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.
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
Make cornbread per package directions.
That'
nd milk to prepare the cornbread as directed on the box
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.
Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Mix basic cornbread dry ingredients according to recipe.
Add cheese, jalapenos and onions to dry ingredients.
Mix well.
Add wet ingredients.
Stir well.
Mixture will be thick and chunky. Bake at 425\u00b0 for 15 minutes.
Saute meat and onion in bacon fat.
Add tomatoes, sugar, ketchup and beans, without draining if canned.
Simmer about 10 minutes.
Pour into 1 1/2-quart casserole dish.
Spread your favorite cornbread recipe over.
Bake at 425\u00b0 about 25 minutes. Bread on top will be like cooked cornbread.
Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.
In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice. Set aside.
In another bowl whisk together egg whites, yogurt and pumpkin puree. Add to dry ingredients and whisk till all are blended.
Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
Let rest 10 minutes in pan before cutting and serving.