Monday, October 20, 2014

Lemon Cornbread Cake

[May I state for the record how frustrating it is to use an iPad to post on Blogger? The funny thing is, Safari gives me a "Complain to Google" button!]

...the jury of the D is still out on this one, but I loved it! A quick shuffle through the pantry landed me a box of Jiffy cornbread mix (what can I say, I'm nostalgic) and a box of "Cook & Serve" lemon pudding. From the fridge, I rescued an orphaned egg white, its full-fledged cousin, the last of the half 'n half, and a lemon that had known better days. A bit of sugar, a little flour, and a splash of olive oil rounded out a batter that baked up surprisingly tender for such humble beginnings. Mmmm...  (grin)

Try it!

Lemon Cornbread Cake

1 box Jiffy cornbread mix
1 small box Jell-O Cook & Serve lemon pudding mix
1/4 cup flour
1 egg white
1 whole egg
3/4 cup half 'n half
1/4 cup granulated sugar
1 tbsp. extra virgin olive oil
Zest and juice of 1 lemon, divided
1 cup powdered sugar

Preheat the oven to 350 degrees F. Beat together the cornbread mix, dry pudding mix, flour, egg white, whole egg, half 'n half, granulated sugar, olive oil, lemon zest, and 1 tablespoon lemon juice. Pour into a greased 11 x 7" pan. Bake in a preheated oven for 25 to 27 minutes, or until top springs back when lightly touched. Meanwhile, beat together powdered sugar and remaining lemon juice mixed with enough water to equal 2 tablespoons. Spread over top of warm cake to edges. Serve.

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