Serves: 28 squares | Prep: 5 Minutes | Cook: 35 Minutes
Adore this! I have been loving this cornbread cake for a while now. It is so great. I can’t resist having another bite!
A friend taught me how to make this. At first, I was a bit hesitant. I thought, cornbread but no cornmeal? Contrary to its name, Georgia Cornbread Cake this is more like a pecan cake or pecan coffee cake. This cake is intriguing so I gave it a try! And wow! It’s nothing I’ve ever tasted before! So good for such a simple cake. What I love most about this is that the ingredients are very simple and the recipe is pretty straightforward. Nothing fancy except the name which is still a puzzle to me. My kids love this cake and my husband is obsessed! Whenever I am making this cake, he always pops his head in the kitchen to check if it is done! This cornbread cake is so freaking delicious and a real keeper!
4 large eggs
1 cup of sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
2 cups chopped pecans
How to Make Georgia Cornbread Cake
Step 1: Beat the eggs in a large bowl.
Step 2: Stir in the sugar, brown sugar, and vanilla. Combine well.
Step 3: Add in the flour and mix until incorporated.
Step 4: Then, fold in the nuts and mix.
Step 5: Once the mixture is mixed well, pour into a greased 9 x 13-inch pan. You can use a metal pan like I did.
Step 6: Place inside the oven and bake at 350 degrees F for about 35 minutes.
Step 7: Once done, remove from the oven and allow the cake to fully cool before cutting. Please note that the center of the cake will be kind of soft. This cake makes 24 to 28 squares, depending on how big you slice it.
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