There is always one dessert that shows up around my great aunts house during a celebration or chance of sweet tooth: Georgia Cornbread Cake. We all call it Cornbread Cake, but if you look the recipe up for that you find a whole different recipe. It is kind of redundant when you call something Georgia when you live in Georgia. The product is crisp on the top and creamy and semi-gooey, nuts add a bit of texture to the cake. The cake is not really a cake, it is dense like a brownie or blondie. I hope you enjoy this recipe as much as our family has.
Georgia Cornbread Cake:
1 1/2 Cup All-Purpose Flour
1 Cup White Sugar
1 Cup Packed Light Brown Sugar
1 Cup Chopped Nuts, Pecan preferably
1 Cup Oil
3. Sift your flour, to add lightness and remove clumps of flour, into a small bowl. Remeasure sifted flour to account for one cup of flour. Add to a mixing bowl.
4. Add packed brown sugar to flour in the mixing bowl. Before adding the white sugar you should check for clumps, you may easily sift the sugar. Add sugar to the flower-brown sugar mixture.
5. Add eggs, oil, vanilla, and nuts to flour mixture.
6. Mix everything together until completely blended. I recommend doing this with a spoon, not any electric mixers. The batter is very sticky and a spoon is easier to clean.
7. Pour the batter into the prepared pan. Set the pan in a centralized as possible in your oven.
7. Allow to bake for 20 minutes, then check for stiffness; pat the top, if it wiggles it is still undercooked: cook 5 more minutes. It should take approximately 25-27 minutes to bake. Please check often after twenty minutes; because, ovens bake at different times.
8. Remove when done and allow the cake to cool before serving.
9. When cool, cut into sections like you would a brownie: approximately 3"X3" squares.
10. The best step of all, serve warm with milk. Leftovers taste good also, warm or cool.