Frankly, I didn’t much like the name, but I surely did like the cake.
The recipe was shared by Juanita Davis of Greenville, and she calls it Corn Bread Cake because when it bakes the top develops cracks in it much like corn bread does. In fact, I almost wouldn’t call it a cake but a fat brownie or blondie, because of the brown sugar.
Juanita Davis
She says everyone likes the cake, and I can understand why. It’s more of a snacking cake than one you would serve for dessert, and I betcha’ it won’t last long at your house. With all the rich foods at Christmas time, you’ll save a few calories with this unfrosted cake.
The cake is quickly made; the whole product took less than an hour from start to finish. Chopping the nuts took the most time. There is no creaming of butter and sugar, adding anything gradually, sifting together, etc. Everything goes into the mixer at one time, then into the baking dish.
Juanita is a member of West Greenville Baptist Church, where James Tollison is pastor. She has attended, or been a member of, other churches in the Upstate, including Greenville Christian Fellowship, Unity Baptist, and Parisview Baptist (formerly Union Bleachery), and is now at West Greenville.
She and her deceased first husband, Ellis Coleman, had two children – Brenda Gail Coleman Goggins of Greenville, and Larry Coleman of Piedmont. She later married Ray Davis, now deceased, who had two children – Ayn Davis Stegall of Easley, and Bill Davis of Laurens.
Although retired from other jobs, Juanita is still active and in good health and now cares for two great-grandchildren while their mother, Teresa Duvall, attends technical college.
She says she enjoys cooking and has had a lot of experience in working with a school lunch program at Cone Elementary in Greenville and in a nursing home. We thank her for sharing this quick cake with us. It’s just the thing to have anytime when the sweet tooth is calling and especially for a mid-afternoon snack after … Sunday Dinner.
Corn Bread Cake
1 cup oil
4 eggs
1 cup brown sugar
1 cup white sugar
1 cup chopped pecans
1½ cups self-rising flour
1 tablespoon vanilla
Preheat oven to 350 degrees. Grease with shortening a 9×13 baking pan or glass dish.
Combine all the cake ingredients, mixing for a few minutes until well blended.
Pour batter into the prepared pan and bake about 35 to 45 minutes. Allow to cool in pan. Cut into squares to serve.
Personal note: Thank you for all the notes and recipes you shared with me and our readers during the year. However, we would like to have more contributions from our readers in the midland and lowcountry sections of our state. Please share your recipes and include your phone number. A lot of our readers tell me they clip the recipes, so your contribution may be in someone’s collection for decades. In the meantime, have a joyful Christmas as we celebrate the birth of our Lord.