Kitchen

[Barbarainnc]

It is served as a dessert. I went online and found a recipe.

Georgia Cornbread

1 c brown sugar

1 c white sugar

4 eggs, beaten

1 c vegetable oil

1 1/2 c self-rising flour

1 t vanilla

2 c pecans, chopped very fine

Preheat oven to 350*, lightly grease and flour a 9 by 13 in. pan.

Stir together sugar, brown sugar and eggs til smooth. Stir in flour and vanilla, add pecans and stir until evenly mixed.

Spoon into the pan and bake for 30-35 minutes.

[pommom]

Mouth-watering. I'm going for it. Having my GFs over next week. Will serve with coffee for after-dinner dessert. Thanks!

[Sooner]

It sounds good, and I'd make it, but I would give it another name. That is like serving a steak and calling it bread pudding. I don't see the point of the name, but the dish sounds good.

[151949]

This is very close to the recipe I use to make scones, but the scones have butter in them.

[Ranchergal]

Yes, and our local diner has it on the menu.

[chickenbutt]

Interesting. I don't understand the name either. Seems more like some sort of cake. Furthermore, that's a LOT of sugar!

I do (ducking from Sooner) put a little bit of sugar in my actual cornbread, but it's like 1/4c or something like that. Must have cornmeal for it to be cornbread, methinks.

[Madisson]

Doesn't sound like cornbread to me either, but it sounds delicious. However, all that sugar would stop me from making it...or maybe rarely as a treat. Would be delicious after dinner with tea or coffee...or as a "coffee cake" in the morning. I do get the "Georgia" part due to the pecans.

I add some sugar to my cornbread too if we are just having it with dinner or for breakfast. Sometimes I make it with bacon or peppers though, and then no sugar is necessary.

[chickenbutt]

Ooh, I like bacon in mine too. I still put the bit of sugar in because, IMO, it kind of neutralizes the acrid taste of the flours and baking powder/soda (whichever).

But I like to add some bacon (I cook it first and cut it into lardons AFTER it's cooked) and some extra sharp cheddar that I shred. Yum. Now I want cornbread and I'm still pretty much on a liquid diet. wahhh

[Beebee2]

I think the name is just a clever 'riff' on the idea of cornbread, and a suggestion that Georgians may like their pecan dessert the way others in the South like cornbread. I don't know, but that seems to me to be a likely explanation. It looks delicious.

[Madisson]

On 1/15/2015 chickenbutt said:

Ooh, I like bacon in mine too. I still put the bit of sugar in because, IMO, it kind of neutralizes the acrid taste of the flours and baking powder/soda (whichever).

But I like to add some bacon (I cook it first and cut it into lardons AFTER it's cooked) and some extra sharp cheddar that I shred. Yum. Now I want cornbread and I'm still pretty much on a liquid diet. wahhh

Oh, definitely! I put the little bit of sugar in that the recipe calls for, but if I make it for breakfast, I add more sugar as I want it sweeter. Can't escape my sweet tooth! Extra sharp cheddar, huh? Gotta try that!

I ate at a Golden Corral recently, and they had a corn pudding that was awesome...sort of a corn bread with whole kernel sweet corn and probably cream-style corn in it. Mmmm.