Georgia Cornbread Cake is a funny name for this simple, quirky, old-fashioned cake, which is much more like a pecan cake or pecan coffee cake. Contrary to its name, Georgia Cornbread Cake doesn’t contain any cornmeal, and I don’t think it tastes or even looks like cornbread. But what I will say is, this easy cake is absolutely delicious!
My daughter shared this simple cake recipe with me, and I knew you would want it too! I made it a few days ago and watched my family devour it in less than an hour.
Georgia Cornbread Cake, like my recipe for Charleston Chewies, is perfect for an after-school snack for the kids, would go great with a cup of coffee or tea, and would also be a fun and easy dessert to take to a potluck or the beach.
I personally like this easy cake plain, but you could also serve it with a scoop of ice cream, a drizzle of caramel sauce, or even a dollop of whipped cream. But no matter how you serve it, your family will love its simplicity and taste!
Here’s what’s in it:
You will need the following ingredients: granulated and brown sugar, vegetable oil, eggs, pecans, self-rising flour, and vanilla extract.
Here’s how to make it:
Preheat the oven to 350 degrees F.
Lightly grease and flour a 9×13 inch baking pan, or spray with non-stick baking spray with flour.
Add the sugars, eggs, vanilla, and vegetable oil to a large bowl and stir until combined.
Add flour and pecans and stir until the batter is smooth.
Pour the batter into the prepared pan and bake for 30-35 minutes.
Cut into squares and serve plain or with a scoop of ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.
Sharon’s tips:
I used a food processor to chop my pecans and it only took a few seconds. However, you can also just chop them up using a knife.
If you don’t have self-rising flour, simply add ½ teaspoon of salt and 2-¼ teaspoons of baking powder to all-purpose flour and mix well.
Related recipes:
If you are looking for holiday appetizer recipes, you should definitely check out my recipe for how to roast pecans. It is quick and easy to make, and I always have a stash in my freezer for last-minute guests.
If you like simple desserts, you might also like these quick and easy recipes: Cranberry Cake with Hard Sauce, Gingerbread Cake with Cream Cheese Icing, Easy Pineapple Upside Down Cake, Southern Pecan Praline Cake, Easy Carrot Cake with Cream Cheese Icing, and Apple Dapple Cake with Caramel Glaze.
Need more ideas, check out all of my Dessert Recipes here. And, if you like sheet cakes, you should definitely take a look at my roundup of 28 Incredible Sheet Cake Recipes to Make Now.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
📋 Recipe:
Georgia Cornbread Cake Recipe
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 large eggs beaten
- 1 cup vegetable oil
- 1-½ cups self-rising flour
- 1 teaspoon vanilla extract
- 2 cups pecans chopped very fine
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease and flour a 9x13 inch baking pan, or spray with non-stick baking spray with flour.
- Add the sugars, eggs, vanilla, and vegetable oil to a large bowl and stir until combined.
- Add flour and pecans and stir until the batter is smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cut into squares and serve plain or with a scoop of ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.
do you chop the pecans beore you measure thme to 2 cups or measure 2 cups then chop them?
Hi DeeAnn, I chop them first, then measure, but honestly, this recipe is so forgiving, a few more or less pecans won’t make that much of a difference. I hope you enjoy it!
Made recipe different variations, added, fig jam, (had an over abundance of figs), had this cake with apple pie filling, all were delicious
Tried this today, and WOW! Wonderful flavor and my family absolutely loved it. As my family is small, I used an 8” x 8” pan and just halved all of the ingredient amounts. This is definitely one to add to my recipe box. And yes, I’ll be making this again. Thank you so very much for sharing this one!
This recipe reminded me of Italian Cream Cake, so I added a little almond extract to it, and topped with ermine frosting. 🥰🥰🥰 Delicious!
My Mam-maw told me that this cake got its name because her grandmother made it in the same pan she made cornbread in! I like to press mine down with a spatula while it’s still hot – it makes the sugars caramelize and is more like a brownie than a cake.
The regular recipe is great, but NOW I’ve got to try your way, too!😂. Thanks for the tip!
I have made this many times. I make a variation to this recipe. I use exact same ingredients, but was told to spray the bottoms of a iron skillet and “ sprinkle “ with cornmeal this is how it got its name “cornbread cake” delicious and the bottom will have a crust that I really enjoy and many do.
Hi Pam, thanks so much for the tip about spraying the bottom of the skillet and adding some cornbread. I’ll have to try that next time I make it! It does sound like it would be delicious!
Thanks again,
Sharon
I Had Never Heard Of This, But While Visiting A Church Someone Had One And Said That It Was Good. I Only Eat Cornbread About Twice A Year But When You Say Pecan I’m Ready To Bake. Went Home And Tried It And Really Enjoyed It Even Though You Call It Cornbread I Just Call It A Nice Snack.
Hi Bertha, I’m so glad you enjoyed this “snack” and thank you too for letting me know!
All the best!
Sharon
Looked this up
when a woman on
Hometown was serving it. Had it in the oven before the show was over! Sooo yummy and easy! Thanks for the recipe!
Same! I’m watching the episode and came here for the same reason!! We are going to try it!
I have made this cake many times. My aunt gave this recipe to me. It is WONDERFUL!!! So easy to make
Thanks for sharing.
Hi Sharon! I’ve never heard of Georgie Cornbread Cake, but it sounds fantastic! Anything with pecans is a WIN in my estimation and anything from the South, well, is always good. So thanks again for sharing such great recipes.