"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Georgia Cornbread Cake, by Evelyn Horne, is from Horn/Horne Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. sugar 1 c. brown sugar 4 eggs, beaten 1 c vegetable oil 1 ½ c. self-rising flour 1 tsp. vanilla extract 2 c. finely chopped pecans
Preheat to 315 degrees. Lightly grease and floured 9-by-13 inch glass baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into the prepared pan and bake for about 50 minutes. Great served warm or cold.
The original recipe said to serve with a dollop of cool whip but my husband loves this with cream cheese icing or with vanilla ice cream.
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