Gingerbread with Cinnamon Whipped Cream

From Mel's Kitchen Cafe who slightly adapted it from Lion House Recipes
*Serves 12

INGREDIENTS:
Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water

Cinnamon Whipped Cream:
2 cups heavy whipping cream
1 teaspoon cinnamon
1/4 cup powdered sugar

DIRECTIONS:
Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.

In a large bowl, cream the butter and sugar until well blended. Add the eggs and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin.

Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don’t overbake or the gingerbread will be dry.

Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.

For the cinnamon whipped cream:
In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.

Mini Cornbread Muffins

from Favorites Cookbook.

2/3 cup cornmeal
1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk

Mix dry ingredients in a bowl.  Add the oil and milk and stir just until moistened.  Spoon into mini-muffin tins sprayed with Pam, filling half full.  Bake for 12 to 14 minutes at 350 degrees or until golden brown.  Makes 24 mini-muffins.