Half cake, half cornbread, inspired by a husband who would choose cornbread over Chateaubriand.

• 1 yellow cake mix (without pudding in the mix)
• 1 package (3.4 ounces) vanilla instant pudding
• 1 can (8 1/2 ounces) creamed corn
• 1/4 cup milk
• 1/4 cup butterscotch schnapps
• 1 teaspoon vanilla extract
• 4 eggs

Preheat oven to 350 degrees. Butter a tube (angel food cake) pan.

In a large bowl, put cake mix, pudding mix, creamed corn, milk, schnapps and vanilla. Mix with an electric mixer. Add eggs, one at a time, and mix well.

Pour batter into prepared tube pan and bake 50 minutes, or until nicely browned on top. Allow to cool and remove from pan. It doesn't need butter or frosting - and it freezes well.

The beauty of Butterscotch Corn Cake is its versatility; it's perfect for breakfast with a cup of coffee, it's great at lunch alongside a salad, it's great with dinner (especially a spicy one), serve it for dessert with a plop of coffee ice cream, and it makes for a great snack.

(c)2007 by Robin Benzle.