Recipe For Cornbread Cake

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GEORGIA CORNBREAD CAKE

Cakey and blond brownie tasting. Had this at Mickey's Grill in Baker, FL.

Provided by Patti'sPantry

Categories     Desserts     Cakes

Time 40m

Yield 12

Number Of Ingredients 7



Georgia Cornbread Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 513.5 calories, Carbohydrate 49.2 g, Cholesterol 62 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 226.9 mg, Sugar 35.4 g

4 eggs, beaten
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 cups finely chopped pecans
1 ½ cups self-rising flour
1 teaspoon vanilla extract

SWEET CORNBREAD CAKE

This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.

Provided by myfoursonsks

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 12

Number Of Ingredients 10



Sweet Cornbread Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
  • Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
  • Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g

1 cup cornmeal
3 cups all-purpose flour
1 ⅓ cups white sugar
2 tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup melted butter
2 tablespoons honey
4 eggs, beaten
2 ½ cups whole milk

UPSIDE-DOWN CORNBREAD CAKE

Provided by Sunny Anderson

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15



Upside-Down Cornbread Cake image

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
  • In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
  • To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 cup heavy cream
2 eggs
1/2 stick butter, melted
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup dark brown sugar, firmly packed
1/2 stick butter
1 (15.5 ounce) can fruit cocktail, drained
1 (12-ounce) can maraschino cherries, drained
1/2 cup chopped walnuts
1/4 cup brandy
Whipped cream, for serving

BLACKBERRY CORNBREAD CAKE

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12



Blackberry Cornbread Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter.
  • In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth.
  • Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes.
  • Serve warm with blackberries, maple syrup and whipped cream.

2 tablespoons butter
2 cups whole-fat buttermilk
1 teaspoon vanilla bean paste
2 large eggs
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup maple sugar
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
One 6-ounce container blackberries, plus more for garnish
1/2 cup heavy cream
Maple syrup and whipped cream, for serving

LOUISIANA CORNBREAD CAKE

Make and share this Louisiana Cornbread Cake recipe from Food.com.

Provided by Alisa Lea

Categories     Breads

Time 45m

Yield 1 cake

Number Of Ingredients 9



Louisiana Cornbread Cake image

Steps:

  • Combine cake mix, eggs, water, jello, oil and lemon extract and bake in a 9 x 13 pan at 300 degrees for 40 minutes.
  • When done, take a fork and poke holes all over the top of the cake.
  • Combine margarine, powdered sugar and lemon juice and pour over hot cake.

Nutrition Facts : Calories 5601.3, Fat 334.3, SaturatedFat 55.4, Cholesterol 856.4, Sodium 5144.6, Carbohydrate 608.5, Fiber 5.9, Sugar 417.8, Protein 55.8

1 (18 1/4 ounce) box yellow cake mix
4 eggs
3/4 cup water
3 ounces lemon Jell-O gelatin
3/4 cup oil
1 teaspoon lemon extract
1/2 cup margarine, melted
1 cup powdered sugar
1/4 cup lemon juice

CORNBREAD CAKE

Provided by The New York Times

Categories     side dish

Time 1h

Yield One 8-inch square cake (12 servings)

Number Of Ingredients 15



Cornbread Cake image

Steps:

  • Preheat oven to 325 degrees. Butter and flour an 8-inch-square baking pan; set aside. In a large skillet, fry bacon until crisp. Drain on paper towels; reserve.
  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt and sugar. Whisk to blend, then mound and make a well in the center. Pour in eggs, buttermilk and milk; stir with a fork until lightly combined.
  • Add honey, molasses, apricots and bacon bits. Mix again until evenly combined. Pour into pan and bake until it has risen and center is firm and dry when a toothpick is inserted, about 35 minutes. Allow to cool, then cut into small squares and serve with a dollop of maple ice cream on top.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 14 grams, TransFat 0 grams

Butter for greasing pan
3/4 cup all-purpose flour, more for dusting pan
3 slices bacon, diced small
1 1/4 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 eggs, lightly beaten
3/4 cup buttermilk
1/2 cup milk
3 tablespoons honey
1 tablespoon molasses
1/2 cup (about 2 ounces) thinly sliced dried apricots
Maple ice cream (see recipe)

CORNBREAD CAKE

Make and share this Cornbread Cake recipe from Food.com.

Provided by ciao4293

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7



Cornbread Cake image

Steps:

  • Preheat oven to 350°.
  • Grease and flour a 9 x 13-inch pan.
  • Sift the flour into a mixing bowl.
  • Add the sugars, oil, eggs, vanilla, and the pecans.
  • Mix well.
  • Pour into pan and spread evenly, making sure to get it into the pan corners.
  • Bake about 35 minutes, or until it tests done.

Nutrition Facts : Calories 437.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.5, Sodium 228.9, Carbohydrate 47.5, Fiber 1.3, Sugar 34.9, Protein 4.5

1 1/2 cups self rising flour
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla
1 cup chopped pecans

GEORGIA CORNBREAD CAKE

This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.

Provided by Barb G.

Categories     Breads

Time 55m

Yield 1 cake

Number Of Ingredients 7



Georgia Cornbread Cake image

Steps:

  • Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
  • 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.
  • Good served with a dollop of whipped cream, enjoy.

Nutrition Facts : Calories 6005.4, Fat 395.7, SaturatedFat 48.2, Cholesterol 744, Sodium 2729.2, Carbohydrate 587.1, Fiber 26, Sugar 423.4, Protein 63.9

1 cup sugar or 1/2 cup Splenda sugar substitute, for baking
1 cup brown sugar or 1/2 cup Splenda brown sugar blend
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla
2 cups pecans, chopped very fine

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