Georgia Cornbread Cake

  • Yield: 12 servings

"This recipe has been in my family for many years. The ground pecans give it the texture of cornbread but there isn't any cornmeal in it."


1cup sugar
1cup brown sugar
4 eggs, beaten
1cup vegetable oil
1 1/2cups self-rising flour
1teaspoon vanilla extract
2cups pecans, chopped very fine


  1. Preheat oven to 350F. Lightly grease and flour a 9-by-13-inch baking dish.
  2. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.

— Stella T. Thompson, Fort Payne, Ala.

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