Corn Bread Cake
Corn Bread Cake offers a moist, sweet treat with a rich corn flavor complemented by nuts and vanilla. Its tender crumb makes it perfect for dessert or snack times, appealing to those who enjoy buttery, nut-studded baked goods with a hint of sweetness and a satisfying texture.
Ingredients
Instructions
- Mix eggs, sugar, and oil together in a bowl.
- Add self-rising flour, vanilla, and nuts to the mixture.
- Pour the batter into an oblong pan.
- Bake at 350°F for 40 to 45 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites before folding them into the batter. You can substitute half of the oil with applesauce for a healthier option. If you're looking to enhance the flavor, consider adding a teaspoon of cinnamon or nutmeg. You can also use chopped walnuts or pecans if you have Holiday Nuts on hand.
Serving Suggestions
Serve Corn Bread Cake warm or at room temperature, perhaps drizzled with honey or maple syrup. It pairs beautifully with a side of Artichoke Quiche for a savory brunch. For a sweet touch, enjoy it with fresh fruit or whipped cream. This cake also makes a delightful dessert alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover Corn Bread Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Cake contains roughly 841 calories, with 5g protein, 112g carbohydrates, and 36g fat. It is a good source of potassium (12% of the Daily Value), vitamin C (12% of the Daily Value), and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can substitute regular all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour used. This will help achieve the same rise and texture as using self-rising flour.
What can I use instead of nuts?
If you want to make the cake nut-free, you can simply omit the nuts altogether or substitute them with seeds like sunflower or pumpkin seeds. You could also add dried fruits like raisins or cranberries for added texture and sweetness.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil to prevent burning while the inside finishes baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).