Pumpkin Corn Bread Muffins

My mom made these Saturday night, she pulled the recipe off all recipes.com. I then made them Sunday. They are wonderful! The original recipe did warn only make these as muffins as it is so dense you can't get it done in a pan. The recipe makes 12. I doubled it and used a whole can of pumpkin and got 24.

1 cup flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, well beaten
1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.

In a large bowl stir dry ingredients together. In a small bowl stir together the eggs, pumpkin, brown sugar and oil.

Make a well in the dry ingredients and pour in the wet mixture. Stir just until blended; do not overmix. Fold in pecans. Divide evenly among prepared muffin tins.

Bake in preheated oven for 15-18 minutes, until a toothpick inserted in the center comes out clean.

Spicy chicken with cornbread

This is from the Favorite Brand-Name Best-Loved Quick fixes from mixes recipe book. This is the first one I've tried out of it and can't wait to try more because it was awesome!

4 boneless skinless chicken breasts cut into bite size pieces
2 Tbl EVOO
1 package taco seasoning
2 cans black beans drained & rinsed
1 can ro-tel drained
2 cans mexican corn drained
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper

Heat oven to 350 degrees spray 3 quart dish with cooking spray.
Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink. Make cornbread according to instructions, then stir in cheese and bell pepper. Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn. Mix together then pour into prepared dish. Pour cornbread over the top. Bake for 30 minutes or until the cornbread is golden.


****Next time I may put some cheese in before I put the cornbread on top****