Georgia Cornbread Cake Recipe
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.
Servings: 12 servings
Calories: 387kcal
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 large eggs beaten
- 1 cup vegetable oil
- 1½ cups self-rising flour
- 1 teaspoon vanilla extract
- 2 cups chopped 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.
Notes
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, add ½ teaspoon of salt and 2 ¼ teaspoons of baking powder to all-purpose flour and mix well.
The baking time shown is for a metal baking pan. If you are using a glass baking dish, reduce the temperature to 325°F and let the cake cook for 7-10 minutes longer than what's shown in the recipe.
The cake is done when a toothpick inserted in the middle comes out clean with just a few crumbs.
Nutrition
Calories: 387kcal | Carbohydrates: 28g | Protein: 3g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Cholesterol: 15mg | Sodium: 133mg | Potassium: 109mg | Fiber: 2g | Sugar: 19g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1.1mg
