Jane’s Cornbread Cake

While Hubby was out of town on business he visited the family and returned home with a recipe for me to try. I’ve been told that this cake is called cornbread cake because it looks like cornbread and is cooked in a cornbread pan. For me, this cake didn’t turn out exactly right. The taste was okay, but the consistency was a little gooey like a brownie (despite cooking it longer than instructed to try to get rid of the gooeyness).

I’m guessing that I should have used an iron skillet rather than the 9×13 pan in the instructions. (Come to think of it, my hubby’s relatives probably have a 9×13 pan made of iron.) Anyway that’s the only reason I can think that it didn’t come out right for me. But when made properly I assure you it’s excellent. My husband is not a sweet eater at all, so if he liked the cake enough to bring home a copy of the recipe for me to try, that really says a lot, and he did seem to like the taste of mine as well.

Recipe for Jane’s Cornbread Cake:
1 cup sugar
1 cup brown sugar
1 cup self rising flour
1 cup oil
1 cup nuts
4 eggs lightly beaten
1tbsp vanilla flavoring

Directions: Mix all ingredients. Pour into 9×12 pan. Preheat oven to 350 degrees and bake for minutes.



I am pleased to share this post at the following events:
Tempt My Tummy Tuesday is hosted by
Blessed With Grace. Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by
Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by
We Are THAT Family.
Do It Yourself Day is hosted by A Soft Place to Land.


  1. So is this a dessert? Looks fun.

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