Cornbread Cake

  • Yield: 12 servings


2cups self-rising cornmeal
1cup self-rising flour
1/2cup sugar
1/2cup vegetable oil
2cups buttermilk
1-- egg, beaten


  1. Combine all ingredients and beat well.  Pour into two greased 9x5x3-inch loaf pans and bake in 325F oven for 45 minutes or until brown.
  2. For a breakfast treat, slice then, and broil.  Drizzle with honey.


Recipe reprinted with permission from the Junior League of Monroe’s Celebrations on the Bayou (The Junior League of Monroe, Inc., Monroe, Louisiana 1989).