Miss Carolyn’s Cornbread Cake

Originally published September 21, 2008

cornbread cake

Don’t let the name fool you- there is no cornmeal and it’s not a cake. More like a brown sugar blondie. It is very yummy and super easy. The recipe came from a dear friend of the family who is also one of the deacon’s wife.

Cornbread Cake

Recipe by Micha @ Cookin’ Mimi adapted from Miss Carolyn

Prep time: 10 minutes

Cook time: 30-35 minutes


  • 1 cup oil
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 4 eggs, beaten
  • 1 1/2 cups self rising flour
  • 1 teaspoon vanilla
  • 2 cups nuts. optional

Cooking Directions

Preheat oven to 350 degrees. Spray or grease a 13�9 baking dish.


In a large bowl mix all ingredients together in order given. The batter will be thick.


Pour into prepared baking dish and bake for 30-35 minutes or until tester comes out with fine crumbs. Cool slightly or all the way depending on how patient you are.

Linked to Ingredient Spotlight at Eat at Home


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  1. The name fooled me. It sounds really good. Why is it called cornbread cake? Is it because it looks like cornbread?

    • From what I can find it’s because the nuts are supposed to be finely ground and that’s supposed to give it a grainy texture like cornbread. I’ve never used ground nuts actually I rarely use nuts in it at all because it’s just as good without them.


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