Cornbread Cake Recipe From Hometown
Cornbread Cake Recipe From Hometown. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Once baked, a nice crust forms on the outside that's flaky but inside the cake's tender and moist.
Spread across a sheet pan and bake until dry, approximately 45 minutes. In a large bowl whisk the eggs and 1 cup of vegetable oil by hand or with an electric mixer until frothy, about 3 minutes. Prepare cake mix according to directions on package and set batter aside.
In A Large Bowl, Mix Cornmeal, Flour, Sugar, Baking Powder, And Salt Together.
Preheat oven to 400 degrees f. Then, add remaining ingredients in order listed. Prepare cake mix according to directions on package and set batter aside.
Spread Across A Sheet Pan And Bake Until Dry, Approximately 45 Minutes.
The texture reminds us of an extra chewy brownie. Bake the cake for 30 to 35 minutes, rotating the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean. Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth.
Once Baked, A Nice Crust Forms On The Outside That's Flaky But Inside The Cake's Tender And Moist.
The recipe has been in her family for many years. Preheat oven to 350 degrees f (175 degrees c). In a small bowl, beat egg and milk together and.
This Cake Is All Of That, With Blueberries To Boot.
Cut in softened butter or margarine until blended well. I wanted to effectuate those very feelings in those who visited here. Preheat oven to 350 degrees f (175 degrees c), and grease a 9x13 inch baking dish.
This Recipe Comes Courtesy Of A 86 Year Old Lady That Has Been Cooking Since She Was 9 Years Old.
In a large mixing bowl, add eggs one at a time, lightly beating after each addition. This makes an easy dessert or enjoy as an afternoon snack with coffee. (i used the perfect brownie pan).