GEORGIA CORNBREAD CAKE
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
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
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
UPSIDE-DOWN CORNBREAD CAKE
Provided by Sunny Anderson
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
BLACKBERRY CORNBREAD CAKE
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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
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
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
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
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
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
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
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
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