simple syrup made with habanero!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 4 large eggs, beaten
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups finely chopped pecans
- 1 ½ cups self-rising flour
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir in pecans, flour, and vanilla until incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and set on a wire rack to cool for 10 minutes.
- Turn cake out onto a platter and let cool completely.
Nutrition Facts
| Calories | 514 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 227 mg |
| Sugars | 35 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved the cake .
Love, love, love this recipe!! Simple recipe but oh so good. People beg for the recipe. You will not regret making this for any type of gathering. Enjoy!
This is a keeper. I probably ate most of the first batch. I made a second batch and made an effort to give some away and also to put some in the freezer to keep from eating too much myself. I made no changes. It is perfect as is. Why it is called cornbread cake is beyond me.
I love it. It is so easy and very few ingredients.
Been making this for years, we have always known it to be called chewbread. Why they call it cornbread cake is deceiving since it has no cornmeal in it! It is a great, easy dessert!
Loved it! I made it with 1/2 cup butter and 1/2 cup Veg. Oil and it’s was delicious. Great cake with coffee in the mornings!
This is just the richest, most wonderful bar! I saw a southern lady say she baked them on “Dowbn Home” and did a search on them. The look exactly how hers did. I put them in a 9 x 9 pan and they were chewy, decadent .. just yummy. Thanks so much for adding them to my favorites!
Easy and delicious! Will make again.
I did not know that Cornbread Cake was even a thing until I was watching an episode of my favorite HGTV show, Home Town. This particular recipe is sooo easy and is one of my favorite desserts I’ve ever made. Absolutely amazing!
Easy – delicious. Been making this for years
Cornbread cake was one of the desserts served at a ladies church group I attended. I’m allergic to dairy and was thrilled to know this cake is dairy free. This recipe is so good. My husband had two pieces after it was done! I can’t wait to have it in the morning with a cup of coffee. I followed the recipe as written, but did have to cook it almost 10 minutes longer. A piece of foil placed over the top about halfway through kept it from over browning.
Love this recipe. So easy and so good.
My family and friends love this cake.
Yummy!!!! Great with vanilla ice cream.
This is sinfully delicious. Taste like pecan pie in the form of a cake bar. Baked for 35 minutes and was still a little under done. Will bake longer next time.
No but ????is awesome
My godmom makes this cake all the time and I absolutely LOVE it!!! Still don’t quite know why it’s called “Cornbread Cake” but if you like pecans and brown sugar, you’ll find this recipe delish!!
Went right by recipe.Was absolutely the best and very moist ,almost tasted like pecan pie.Would recommend this,easy and very good!Don’t let the name fool you no cornmeal in it.I did have to cook mine an extra 8 minutes.Cuts in very nice moist bars.
I am so excited to try this recipe! I’m from a small town in Georgia and every weekend at our local farmers market this little old lady would make these and sell them. You had to get there early otherwise she would be sold out. As I got older we saw her less and less… then not at all. She had passed away. It broke my heart. This is a little piece of my childhood. I’m hoping they will be as good as hers. But sometimes you cant recreate memories. Wish me luck!
This is a great nut cake. I’ve never taken it anywhere that I wasn’t asked for the recipe. Tonight I converted it to mini loaves, and I wanted to share the formula. I used the 2-cup aluminum mini loaf pans, and one cake recipe made 6 loaves. I filled the tins a little less than 1/2 way, and cooked them all at once… 300 degrees for 50 minutes and they turned out lovely. Happy holidays, all!
A coworker made this and share it. It was so delicious. I made some today for church. My next personal batch will be made with half the amount of sugar. I used pecan meal instead of chopped pecans.