Georgia Cornbread Dessert

Georgia Cornbread Dessert Recipe
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Recipe Rating:
 26 Ratings
Category: Other Desserts
Collections: 2012 Member's Choice
Prep Time:
Cook Time:

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
Pinched by aptdweller, and 2,876 more.
x1
Lightly Salted
Salem, SC (pop. 135)
dbattista
Member Since Jun 2011
 
 
 
 
 
 
 
Dianne's Notes:

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

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.

 

Directions

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.
Comments

1-12 of 90 comments

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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
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch
I shared a photo of this recipe. View photo
grannielucas
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?
dbattista
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.
dbattista
Dianne Battista dbattista
 
 
 
 
 
 
 
Dec 9, 2011
Thanks for the photo. It looks delicous.
sueelliott
Sue Dillon Elliott sueelliott
 
 
 
 
Dec 9, 2011
I am also confused...is it self rising cornmeal mix or just plain ole self rising flour...or why the cornbread name?
LauriAValdez
Lauri Valdez LauriAValdez
 
 
 
 
Dec 9, 2011
There is no corn meal listed in the ingredients. So how is this a corn bread dessert?
dbattista
Dianne Battista dbattista
 
 
 
 
 
 
 
Dec 10, 2011
It's a southern thing. Your right there is no cornmeal.
hummengberd
susan walsh hummengberd
 
 
 
 
 
Dec 10, 2011
This sounds so good, but I'm still a little confused. The first 3 ingredients are the caramel sauce (butter, karo syrup and brown sugar). Then I 'add' heavy cream and vanilla. Then in a separate bowl mix. . . .

I'm not sure where the heavy cream and vanilla go.

Thanks.
dbattista
Dianne Battista dbattista
 
 
 
 
 
 
 
Dec 10, 2011
After the 7 minutes of cooking the sauce remove it from heat and add the heavy cream and vanilla and stir. Then continue making the cornbread.
Finnjin
Dec 10, 2011
Girls for an answer to ...why ..no cornmeal..
see my recipe..this might enplane it.
GEORGIA CORNMEAL CAKE on JAP

But I do love the caramel like-syrup recipe here.

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