Virgil Clark, of Clark Farms, has shared another recipe with us. This one sounds very interesting...cornbread cake without any cornbread????? Hmmmmm, this might be a good one to try today. When it is cold, it's always great to bake. The hot oven heats the house up and the aromas coming from the oven make it feel even warmer.
Thanks again Virgil...your recipes are always welcome. :)
The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it.
1 cup sugar
1 cup brown sugar
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine
Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.
I am thinking maybe a scoop of vanilla ice cream to top it off! Wait a minute, I was trying to warm up, not cool down. Oh well...it still sounds like a good idea. :)