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.
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.
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 1/2 teaspoon of salt and 2-1/4 teaspoons of baking powder to all-purpose flour and mix well.