Caneyforkcornbreadcakes Recipes

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GEORGIA CORNBREAD CAKE



Georgia Cornbread Cake image

This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.

Provided by Barb G.

Categories     Breads

Time 55m

Yield 1 cake

Number Of Ingredients 7

1 cup sugar or 1/2 cup Splenda sugar substitute, for baking
1 cup brown sugar or 1/2 cup Splenda brown sugar blend
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla
2 cups pecans, chopped very fine

Steps:

  • Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch 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 prepared pan and bake for 30 to 35 minutes.
  • Good served with a dollop of whipped cream, enjoy.

Nutrition Facts : Calories 6005.4, Fat 395.7, SaturatedFat 48.2, Cholesterol 744, Sodium 2729.2, Carbohydrate 587.1, Fiber 26, Sugar 423.4, Protein 63.9

CANEY FORK CORNBREAD CAKES



Caney Fork Cornbread Cakes image

This isn't so much a recipe as a method of cooking cornbread in a hurry - especially in small batches. I first encountered these cornbread cakes in Tennessee at a food counter and saw these pancakes. So...I asked what pancakes were doing alongside chicken and gravy. Laughter followed and I was quickly told "well, that's cornbread." Oh really? I've been making them ever since and this recipe has a few of my own ingredients.

Provided by Red_Apple_Guy

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups cornmeal mix, self-rising (I use Martha White)
1 1/3 cups milk or 1 1/3 cups buttermilk
1/4 cup oil
1 large egg, beaten
2 -3 tablespoons oil (for frying)
2 ounces green chilies, chopped
8 3/4 ounces whole kernel corn, drained

Steps:

  • Mix all ingredients together in a bowl.
  • Heat a skillet and add a little oil for frying.
  • Pour enough batter into the skillet to form 4 to 6 inch round cakes.
  • Fry until browned on the bottom and flip.
  • Fry until both sides are browned.
  • Serve hot with butter or with beans or stew.

Nutrition Facts : Calories 154.5, Fat 12.7, SaturatedFat 2.7, Cholesterol 32.1, Sodium 133.5, Carbohydrate 8.6, Fiber 0.8, Sugar 1.2, Protein 3.1

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