GEORGIA CORNBREAD RECIPE RECIPES

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GEORGIA CORNBREAD CAKE RECIPE - FOOD.COM



Georgia Cornbread Cake Recipe - Food.com image

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.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 cake

Number Of Ingredients 7

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

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, FatContent 395.7, SaturatedFatContent 48.2, CholesterolContent 744, SodiumContent 2729.2, CarbohydrateContent 587.1, FiberContent 26, SugarContent 423.4, ProteinContent 63.9

BUTTERMILK CORNBREAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Buttermilk Cornbread Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 3

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal 
2 1/2 to 3 cups well-shaken buttermilk

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

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