Surprisingly, cornbread cake has no cornbread, or even cornmeal.
But we won’t hold that against this delicious sweet.
The browned butter gives the cake caramel-like richness.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It has loads of nutty flavor from toasted pecans.
Note that there is no cornmeal in the cake.
Its an old-fashioned recipe that gets its name from the cornbread-like texture that finely chopped nuts creates.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
So we hear that criticism and raise you this actual cornbread cake recipe.
The food processor makes quick work of finely chopping nutsa few pulses will do the trick.
Line a 13 x 9inch metal baking pan with parchment paper, allowing excess to hang over edges.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Brown butter:
Melt butter in a medium saucepan over medium heat.
Add sugars, oil, and vanilla, then eggs:
Remove pan from heat.
Whisk in sugars, oil, and vanilla.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add eggs, 1 at a time, whisking until well blended.
Add pecans; stir until well combined.
Bake cake:
Pour batter into prepared pan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake at 350F until a wooden pick inserted in center comes out clean, 28 to 32 minutes.
Cool in pan for 10 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
