Georgia Cornbread Dessert

1
Dianne Battista

By
@dbattista

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

Rating:
★★★★☆ 26 votes
Comments:
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

Step-By-Step

1Caramel 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.
2In 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.
3Pour 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.
4If 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 Georgia Cornbread Dessert

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