Georgia Cornbread Dessert
Blue Ribbon Recipe
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. The Test Kitchen
2 Tbspbutter or margarine
1/3 ckaro syrup
1/2 cbrown sugar plus 2 tbs
1/2 cheavy cream
1 cbrown sugar
1 cregular sugar
1 1/2 cself-rising flour
1 cvegetable oil
1 cchopped nuts
How to Make Georgia Cornbread Dessert
- 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.