"GEORGIA CORNMEAL CAKE" & WHY NO Cornmeal !
By
Nancy J. Patrykus
@Finnjin
1
I found this recipe featured in the American Profile: 1/15/2006 by Stella T. Fort Payne, Ala.
60 years ago!
Who was 86 at the time. She stated it had been in her family for many years. And she started cooking at age nine.
It is the ground pecans that give it the texture of cornbread!
Even though there is no cornmeal in the recipe.
I offer this recipe to you from my collection of recipes.
Nancy P. 12/10/11
Picture by David Damer.
60 years ago!
Who was 86 at the time. She stated it had been in her family for many years. And she started cooking at age nine.
It is the ground pecans that give it the texture of cornbread!
Even though there is no cornmeal in the recipe.
I offer this recipe to you from my collection of recipes.
Nancy P. 12/10/11
Picture by David Damer.
Ingredients
- 1 c
- sugar
- 1 c
- brown sugar
- 4
- eggs beaten
- 1 c
- vegetable oil
- 1-1/2 c
- self-rising flour
- 1 tsp
- vanilla extract
- 2 c
- pecans chopped very fine
How to Make "GEORGIA CORNMEAL CAKE" & WHY NO Cornmeal !
- 1Preheat oven to 350 degrees. Lightly grease and flour a 9x13 inch pan.
Stir together sugar, brown sugar,eggs and oil in a medium sized bowl until smooth.
Stir in flour, and vanilla. Add pecans and stir until evenly mixed. Spoon into a prepared pan and bake for 30-35 minutes. - 2Tips from the kitchen: Serve with a dol of whipped cream on top.
This cake is perfect for pot luck suppers or to pack in lunch boxes.
