Georgia Cornbread Dessert
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|2 Tbsp||butter or margarine|
|1/3 c||karo syrup|
|1/2 c||brown sugar plus 2 tbs|
|1/2 c||heavy cream|
|1 c||brown sugar|
|1 c||regular sugar|
|1 1/2 c||self-rising flour|
|1 c||vegetable oil|
|1 c||chopped nuts|
Salem, SC (pop. 135)
Member Since Jun 2011
Don't let the name fool you. This is a great dessert served with vanilla ice cream.
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.
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.
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.
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.