Corn Bread Cake

Named for its color and shape, this tasty cake will please the entire family.

By Marjorie Kinney, Decatur, Georgia

In this article:

As appeared in

This recipe comes from Servings from the Heart, a cookbook that raised funds to support the outreach missions of Marjorie's church, including a food bank and a children's home, and her own efforts to create turbans for cancer patients who'd lost their hair while undergoing chemo and radiation treatments.

Ingredients

4 large eggs	1 ½ c. self-rising flour, sifted
1 c. granulated sugar	1 tsp. vanilla
1 c. light brown sugar, packed	1 c. chopped pecans
1 c. canola oil

Preparation

1. Preheat oven to 350°F. Grease and flour 9 x 13-inch baking pan and set aside.

2. In a mixing bowl, combine ingredients in order listed. Pour into pan evenly, especially into corners.

3. Bake about 35 minutes or until toothpick inserted comes out clean.

Serves 20.

Nutritional Information: Calories: 270; Fat: 16g; Cholestrol: 35mg; Sodium: 135mg; Total Carbohydrates: 29g; Dietary Fiber: 1g; Sugars: 21g; Protein: 3g.

Don't miss Marjorie's inspiring story about her efforts to raise funds in support of women who are fighting cancer.

Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.

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Your Comments

Submitted by Janet Blum (not verified) on April 21, 2012 - 09:18.

Is it possible to buy copies of Servings from the Heart, the cookbook put out by the ladies at Oak Grove United Methodist Church? I know the article in the January, 2012 Guideposts said they sold out of the cookbook but I'm wondering if it was reprinted. Thank you. Janet Blum.

Submitted by bleveridge on April 23, 2012 - 17:46.

We've heard nothing about a new printing, Janet.

Submitted by thora james (not verified) on April 2, 2012 - 18:12.

In the recipe for corn bread cake
What kind of flour?
Is there any corn meal flour?
If not where does the color yellow come from?

Submitted by bleveridge on April 4, 2012 - 10:58.

Thora, I'm not a baker, so I can't tell you what brings out the yellow color, but the recipe calls for regular white flour.

Submitted by thora james (not verified) on March 27, 2012 - 14:19.

Does the corn bread cake have corn meal flour or regular white flour?

Submitted by bleveridge on March 28, 2012 - 15:05.

Just regular flour, Thora.

Submitted by Brenda Frazier (not verified) on March 22, 2012 - 23:46.

I would like to purchase a copy of the Something from the Heart cookbook. Plese email the info
Thanks

Submitted by bleveridge on March 23, 2012 - 15:02.

Brenda, unfortunately, the book is not available for purchase, to our knowledge.

Submitted by MARIE FRASIER (not verified) on February 20, 2012 - 16:30.

DELICIOUS!!!!! SO EASY-THIS IS A REAL KEEPER.
THANKS SO MUCH.

Submitted by Patsy Howell (not verified) on February 18, 2012 - 11:47.

What kind of icing goes on the cornbread cake?

Submitted by PatJean (not verified) on February 9, 2012 - 19:24.

What would be the amount of baking powder if regular flour was used?

Submitted by bleveridge on February 10, 2012 - 11:10.

I'm sorry, PatJean, but we don't know the answer to your question. Perhaps another reader will be able to offer some ideas?

Submitted by Barbara Leis (not verified) on January 23, 2012 - 14:37.

I would like to purchase a copy of the book, "Servings from
the Heart." Please email me the information as to how I
might obtain this.

Thank you.

Barbara Leis

Submitted by Darlene Riggins (not verified) on February 2, 2012 - 22:03.

I would like a copy of the cookbook also, please send me the information, on how to order the book. Thank-you...

Submitted by Deborah Richardson (not verified) on January 22, 2012 - 01:22.

I would also like to purchase a copy of the "Servings from the Heart". Please email me the information please.

Thank you and God Bless

Deborah Richardson

Submitted by Lora Strayer (not verified) on January 3, 2012 - 12:19.

May I include this in our church cookbook?

Submitted by Marge Melinsky (not verified) on December 28, 2011 - 16:08.

I'm diabetic, so I'm planning to substitute the regular sugars with Splenda. I've done this many times before, and no one knows the difference. I applaud Marjorie Kinney/ladies for their wonderful ministry. I can't wait to try this recipe:)

Submitted by Dorinda Bain (not verified) on December 26, 2011 - 09:49.

I salute Ms. Kinney for organizing turbans for cancer patients. Why anyone would encourage a cancer patient or anyone else to eat something with so much sugar as an ingredient is beyond me and common sense. This "corn bread cake" contains more surgar than flour. We would all be better served to have receipes that contain a lot less SUGAR and more of healthy ingredients.

Submitted by Ruby Casto (not verified) on December 18, 2011 - 14:09.

Since this is a cornbread cake, how much cornmeal do you use in the cake? It just says self rising flour.
Thanks,
Ruby

Submitted by Sheila Corbin (not verified) on December 21, 2011 - 09:21.

You do not use corn meal in the cake. It is named that because of how it looks after you bake it.

Submitted by Jean Paszkiet (not verified) on December 18, 2011 - 12:12.

I would like to buy a copy of the "Something from the Heart" cookbook from the Oak Grove United Methodist - Turban Ladies in Decatur, Georgia. If you could give me an email address, phone number to call, or how much this cookbook costs, I definately will get in touch with them.
Thank you in advance for your help.

Sincerely, Jean Paszkiet