Best Caney Fork Cornbread Cakes Recipes
CORNBREAD CAKE
Make and share this Cornbread Cake recipe from Food.com.
Provided by ciao4293
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Grease and flour a 9 x 13-inch pan.
- Sift the flour into a mixing bowl.
- Add the sugars, oil, eggs, vanilla, and the pecans.
- Mix well.
- Pour into pan and spread evenly, making sure to get it into the pan corners.
- Bake about 35 minutes, or until it tests done.
Nutrition Facts : Calories 437.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.5, Sodium 228.9, Carbohydrate 47.5, Fiber 1.3, Sugar 34.9, Protein 4.5
GEORGIA CORNBREAD CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 513.5 calories, Carbohydrate 49.2 g, Cholesterol 62 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 226.9 mg, Sugar 35.4 g
CORNBREAD COFFEE CAKE
Make and share this Cornbread Coffee Cake recipe from Food.com.
Provided by ciao4293
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°.
- Grease a 9" pie dish.
- In mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and the salt.
- Stir in the cornmeal.
- In a separate bowl,blend egg, milk, and oil.
- Add to dry ingredients.
- Beat just until smooth.
- Spread the batter in the prepared pie dish.
- Spoon preserves over batter.
- Sprinkle with the remaining sugar.
- Bake for 20 to 25 minutes.
Nutrition Facts : Calories 347.5, Fat 10.1, SaturatedFat 2.2, Cholesterol 40.9, Sodium 423, Carbohydrate 58.7, Fiber 2.3, Sugar 19.5, Protein 6.3
SWEET CORNBREAD CAKE
This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.
Provided by myfoursonsks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g
PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD
The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!
Provided by Debber
Categories Quick Breads
Time 32m
Yield 1 large cake pan, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425; grease a 13x9 pan.
- Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
- In another bowl, add eggs, milk, and oil all at once; blend well.
- Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
- Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
- Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
- Bake for 25-30 minutes--top will be golden-brown.
- Serve with butter and maple syrup.
- OPTION #1: Add 1 cup grated sharp Cheddar cheese.
- OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
- OPTION #3: Add 6 hard-boiled, chopped eggs.
- OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
- TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.
CANEY FORK CORNBREAD CAKES
This isn't so much a recipe as a method of cooking cornbread in a hurry - especially in small batches. I first encountered these cornbread cakes in Tennessee at a food counter and saw these pancakes. So...I asked what pancakes were doing alongside chicken and gravy. Laughter followed and I was quickly told "well, that's cornbread." Oh really? I've been making them ever since and this recipe has a few of my own ingredients.
Provided by Red_Apple_Guy
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl.
- Heat a skillet and add a little oil for frying.
- Pour enough batter into the skillet to form 4 to 6 inch round cakes.
- Fry until browned on the bottom and flip.
- Fry until both sides are browned.
- Serve hot with butter or with beans or stew.
Nutrition Facts : Calories 154.5, Fat 12.7, SaturatedFat 2.7, Cholesterol 32.1, Sodium 133.5, Carbohydrate 8.6, Fiber 0.8, Sugar 1.2, Protein 3.1
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