Description

This cake has a name that’s deceiving, as there is no actual cornmeal in the cake. Rather, it gets its name from the look. You can use a bowl and whisk to make this cake or lighten your load by using a hand mixer. Once baked, this sweet and nutty cake resembles cornbread but tastes quite different.

Directions

1. Gather the ingredients.
2. Position a rack in the center of the oven and heat to 350 F. Generously grease a 9 x 13-inch baking dish with vegetable oil. 
3. In a large bowl whisk the eggs and 1 cup of vegetable oil by hand or with an electric mixer until frothy, about 3 minutes.
4. Add the brown and granulated sugar and vanilla and whisk vigorously until the sugars are incorporated.
5. Fold in the flour and pecans until the mixture is well combined. 
6. Pour the mixture into the prepared baking dish, spread evenly with a silicone spatula.
7. Bake until the center is crackly, the edges have browned slightly, and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
8. Let cool to room temperature, about 40 minutes, before cutting into 12 equal squares and serving.