Jean'S Cornbread Cake
A moist, flavorful cornbread cake featuring nuts and a sweet, tender crumb, perfect for family gatherings, potlucks, or cozy desserts with a hint of vanilla and crunch.
Ingredients
Instructions
- Grease and flour a 9 x 13 x 2 1/2-inch pan.
- Preheat oven to 350°F (175°C).
- Sift together the self-rising flour, granulated sugar, and light brown sugar.
- Add vegetable oil, vanilla, and eggs. Mix well until smooth.
- Stir in the chopped nuts (pecans or walnuts).
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to the dry ingredients. If you want to reduce sugar, you can substitute half of the granulated sugar with unsweetened applesauce. Using fresh nuts enhances the texture; toast them lightly before adding for extra depth. This cornbread cake can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
Serve Jean's Cornbread Cake warm or at room temperature, perhaps drizzled with honey or maple syrup for added sweetness. It pairs beautifully with Pauline's Vegetable Salad for a complete meal. This cake also makes a delightful dessert alongside a scoop of Cherry-Pineapple Ice Cream, offering a refreshing contrast to its rich flavor.
Storage & Reheating
To store leftovers, wrap the cornbread cake tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 15-20 seconds or warm in an oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jean'S Cornbread Cake contains roughly 422 calories, with 3g protein, 55g carbohydrates, and 17g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of vitamin C.
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 other types of flour instead of self-rising flour?
Yes, you can make your own self-rising flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of all-purpose flour. This substitution will work well in the recipe and maintain the cake's texture.
What can I substitute for vegetable oil?
You can use melted coconut oil or melted butter as a substitute for vegetable oil. Both options will add unique flavors to the cake while keeping it moist. Just remember to adjust the amount slightly if using butter due to its water content.
Can I add other mix-ins to the cake?
Absolutely! Feel free to add chocolate chips, dried fruits, or even spices like cinnamon or nutmeg to the batter. These additions can enhance the flavor profile, making it a versatile treat for different occasions.
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).