Georgia Cornbread Dessert Recipe
1

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.

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Rating:
Serves:
10-12
Prep:
15 Min
Cook:
35 Min
Method:
Bake

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