Cornbread cake Never made it but it looks so dang delicious! 2 cups flour 1 1/2 cups yellow cornmeal 4 eggs 1 1/2 cups sugar 1/2 cup brown sugar, packed 1 cup oil 1 teaspoon vanilla One 15-ounce can whole kernel corn, undrained 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 3/4 teaspoon baking powder Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray. In a large bowl whisk together the flour and cornmeal. Set aside. To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible). Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

This is similar to an old Pillsbury recipe (from "Pillsbury Kitchens' Family Cookbook") my mother used to make. It was great for feeding a large group, but seemed to literally "drip" from all the oil in the recipe. I used to make a lower-fat version: -substituted the 4 eggs with Egg Beaters -used 1/2 c. oil and 1/2 c. unsweetened applesauce -Fat-Free cream cheese instead of full fat in the frosting -I also substituted 1/2 of the flour with whole wheat flour. Pillsbury has a re-vamped recipe called "Spicy Pumpkin Bars" with less oil and eggs - see link below. -Grainlady Here is a link that might be useful: Spicy Pumpkin Bars

Lemon Chicken Breasts with Capers (Fine Cooking) 4 boneless, skinless chicken breasts (6 oz. each) 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup fine, dry breadcrumbs 4 Tbs. capers, rinsed, drained, patted dry, and chopped 1 lemon, zest finely grated, and juiced 2 Tbs. chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter 1 Tbs. olive oil 2 medium cloves garlic, thinly sliced 1/2 cup lower-salt chicken broth Position a rack in the center of the oven and heat the oven to 425F. Make a lengthwise horizontal slice almost all the way through each chicken breast and butterfly each breast. Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes. Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil. Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley.

That sounds like the best of both worlds--pie and cake all in one. Bet is smells great while it's baking. Thanks for sharing. I love easy!