Georgia Cornbread Pecan Blonde Brownies Recipes

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

Ingredients

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

GEORGIA PECAN BROWNIES

Georgia Pecan Brownies image

For the most part, Mama has always made everything from scratch. Homemade cakes, cookies, and pies were the norm, but she would open one box when she made brownies. My father worked for a company that made, among myriad other things, brownie mix. I remember opening the Christmas gifts from corporate friends that contained a potpourri of company products, including the familiar red box-the brownie mix. Perhaps one of the reasons I am so fond of these brownies is that they represent my first solo forays into baking. Other than turning on the oven, I was allowed to prepare the brownies all by myself.

Yield makes 24

Number Of Ingredients 10

Ingredients

1 cup (2 sticks) unsalted butter, plus more for the dish
2 cups sugar
1 1/2 cups all-purpose flour
1 1/4 cups cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
4 large eggs, at room temperature
1 tablespoon vanilla extract
12 ounces best-quality semisweet chocolate, finely chopped
1 cup chopped pecans

Steps:

Preheat the oven to 350°F. Brush a 9 x 13-inch baking dish or pan with butter.
In a saucepan, melt the 1 cup of butter over medium heat; add the sugar and stir to dissolve. Keep warm.
In a bowl, whisk together the flour, cocoa, baking powder, and salt. Add the butter mixture and stir to combine. Add the eggs, vanilla extract, chocolate, and nuts. Stir until the chocolate is fully melted and the ingredients are combined (the batter should be very thick). Alternatively, you can mix the batter in a heavy-duty mixer. Spoon the batter into the prepared pan. Smooth the top with an offset spatula.
Bake until set, 25 to 35 minutes. Remove to a rack to cool. Cut into pieces and serve. Store in an airtight container for up to 3 days.

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