Georgia Cornbread Dessert


Dianne Battista Recipe

By Dianne Battista dbattista


Rating:
Serves:
10-12
Prep Time:
Cook Time:
Method:
Bake
Comments:

Don't let the name fool you. This is a great dessert served with vanilla ice cream.

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a surprise! Not a lick of corn in this recipe, but wonderful just the same! We all really enjoyed the sweet, nutty taste of the cake and the caramel-like syrup that goes over it.

Ingredients

2 Tbsp
butter or margarine
1/3 c
karo syrup
1/2 c
brown sugar plus 2 tbs
1/2 c
heavy cream
4
eggs
1 c
brown sugar
1 c
regular sugar
1 1/2 c
self-rising flour
1 c
vegetable oil
2 tsp
vanilla
1 c
chopped nuts

Directions Step-By-Step

1
Caramel Sauce: In a saucepan add 2 tbs. butter, 1/3 cup karo syrup,1/2 cup brown sugar plus 2 tbs. Warm low to medium for 7 minutes. Remove from heat and add 1/2 cup heavy cream and 1/2 tsp vanilla.
2
In separate bowl, mix 4 eggs, 1 cup brown sugar and 1 cup white sugar. Add 1 1/2 self-rising flour, 1 cup vegetable oil, 2 tsp vanilla and 1 cup chopped nuts.
3
Pour into two 8x8x2 inch pans and bake at 350 degrees for approximately 35 minutes or until brown. Serve with vanilla ice cream topped with carmel sauce.
4
If you do not have self-rising flour, you can make your own by adding 1 1/2 tsp. baking powder and 1/2 tsp. salt to 1 cup flour. The Georgia Cornbread Dessert calls for 1 1/2 C. self-rising flour so it would be: 1 1/2 cups all-purpose flour, 2 1/2 tsp. baking powder and 3/4 tsp. salt. Hope that helps those of you who do not have self-rising flour.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: 2012 Member's Choice


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91 Comments

user
Tom Sutton TomS
Dec 1, 2013
Re: Comments from the Test Kitchen: Kitchen Crew
What a surprise! Not a lick of corn in this recipe, but wonderful just the same! We all really enjoyed the sweet, nutty taste of the cake and the caramel-like syrup that goes over it.

There most certainly is corn in this recipe, KARO syrup light or dark is CORN syrup. Your erroneous comments could have deadly results for anyone like my wife who is extremely allergic to corn and anything made from it. Please be more careful in the future with your comments.
user
Gloria Coleman gsc
Nov 24, 2012
I have had this before but without the sauce and this has moved it up on the ladder. It was a hit at Thanksgiving Dinner and will be one of our favorites.
user
Bobbi Gulla BobbiGee
Jul 8, 2012
KISS Key Lime Pie


KISS stands for Keep It Simple Stupid. You can't screw up this recipe. Enjoy!!!
user
sally clay susiebell9
Jul 7, 2012
Bobbi, I would love to have your Key Lime Recipe.
user
Bobbi Gulla BobbiGee
Jul 6, 2012
Sheila, I think you're absolutely right that a recipe is just a guide. I remember the xummer I spent developing the ultimate "evem idiots canmake it] key Lime pie. To my familiy'e delight I made 2 pies a week, making subtle changes until "Little Miss Perfect" [that's me] was satisfied. I don't think there a single person on JAP who hasn't adjusted their recipes... That's where personal taste & creativity come in!