Georgia Cornbread Dessert

Dianne Battista Recipe

By Dianne Battista dbattista

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

Recipe Rating:
 26 Ratings
Prep Time:
Cook Time:
Cooking Method:

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.


2 Tbsp
butter or margarine
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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
2 tsp
1 c
chopped nuts
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Directions Step-By-Step

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.

About this Recipe

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

  • 1-5 of 91
  • user
    Nancy J. Patrykus Finnjin - Nov 17, 2011
    THAT's different...Anything made with cornmeal
    has gotta be GOOD!
    Thanks for the recipe...
    Hoping for some pictures ...soon.
  • user
    Kitchen Crew JustaPinch - Dec 9, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Kitchen Crew JustaPinch - Dec 9, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Susie Lucas grannielucas - Dec 9, 2011
    I am confused about the caramel sauce. Do you cook the first three ingredients and add the cream, vanilla plus the eggs, flour etc. Or do you save the first three ingredients for the caramel sauce to serve over it when done with ice cream?
  • user
    Dianne Battista dbattista - Dec 9, 2011
    Use the first three ingredients for the sauce to be used over the cornbread when done along with vanilla ice cream.