I’m the kind of person that always has his hands in many different pots. I’ve always got several different “projects” (as my wife calls them) going on at one time. For years, I’ve been fascinated by photography and it has been an undercurrent to many of my past “projects.” For a while, I even shot weddings. It was a lot of fun, but it was tough being gone 5 days a week at my real job and then having to spend all day Saturday gone to a wedding. 
I hadn’t shot a wedding in years when I got a request from a dear friend of mine asking if I could shoot her grandmother’s wedding. Well you can imagine that I don’t get requests like that often… a grandmother’s wedding. The bride’s granddaughter and I went to school together and her daughter was one of my most favorite high school teachers so I agreed to help out. Y’all! That was the sweetest thing I have ever seen! The bride is 75 and the groom is 83. They both had been married for 50 years previously, but lost their spouses. They found one another and found love again. They were just as young, vibrant, and in-love as any twenty-something couple I had ever shot. It was such a beautiful, heart-warming reminder that no matter how old you get, love never dies. I can only hope that Heather and I are still as much in love when we’re that age.
This Georgia Cornbread is one of my most favorite new recipes! It’s actually a very old recipe, but it’s new to me because one of my wife’s patients brought these into the office the other day. She brought me home a couple and I instantly fell in love with them. They have a flavor that is similar to my Pecan Chewies, so if you like those, I know you’ll like these. They actually taste nothing like cornbread and are certainly a dessert. The finely chopped pecans give the texture of cornbread though, so that where I’m guessing they get their name. I hope you’ll give these a try adn that you love them just as much as I do. Y’all enjoy!
Recipe Card
Georgia Cornbread
Ingredients
- 1 egg
- 1/2 cup honey
- 1 cup firmly packed light brown sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 1/2 cups self-rising flour
- 2 cups pecans, finely chopped
Instructions
- Preheat the oven to 350° F. Crack the egg into the bottom of a large bowl and beat well. Add the honey and brown sugar and mix well. Pour in the vegetable oil and vanilla and stir until combined. Add the flour and mix well. The dough will be thick. Stir in the finely chopped pecans. Press the mixture into the bottom of a lightly greased 13 x 9-inch baking dish. Bake for 25 to 30 minutes. The mixture will be mostly set but should be a little jiggly. Allow to cool completely before slicing into squares.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Ellen
I made this recipe with one egg and it never firmed up. The middle is just a sweet stickky mush. I checked all the other recipes out there and they all use four eggs not one. I am going to try it again with four eggs since I have ll the ingrediants.
Barbara Jean Little
Simply delicious, I had my recipe since 2005 from a co-worker in Atlanta,Ga, I never made it this until 2019. It’s a HUGE hit. And I have won several baking contest. Of course first prize… Love it.
It’s so good and different, right??
Daphne Littlejohn
Beautiful story, but this recipe is greasy and sticky. I lost my aunt’s recipe and decided to try a new one. This is nothing like Georgia cornbread.
Hate to hear you had trouble! We’ve never had it turn out greasy or sticky.
MARSHA L
Stacey I clicked on the story to read about the wedding and here was this wonderful recipe to go with the sweet, sweet, story. I am so sorry about the loss of your friend. I was reading the comments above and saw where someone asked to pray for Moore OK. I find this a blessing as I was getting ready to print off the recipe to make and mail to my daughter at ORU in Tulsa, OK and they had tornadoes last night but not at ORU their Angels were watching over the campus. The reason I found a person requesting pray a blessing is because it reminded me how blessed she is because they were not hit like Moore. Thank you Stacey for the post when I needed a reminder of God’s blessing in disguise.
I love the way God puts things in our path just when we need them. 🙂
cherry
I just made these and they taste wonderful but are greasy is it possible that 3/4 cup vegetable oil is to much ?
Loved the story, I hope to have that kinda love forever. We will celebrate 29 years this October..
LinC
The story is lovely. I do have one question — why is the recipe called “Georgia Cornbread” when it contains no cornmeal? Or am I just being too literal. 🙂
The finely chopped pecans gives the dish a texture that is similar to cornbread. 🙂
Peggi Anderson
Oh, Stacey, thank you for this uplifting story of
happiness!!
Can’t wait to try this recipe. Anything that tastes like pecan chewies has to be the best!
Please pray for the people of Moore,OK,
about 2 hrs. from me. The tornado that hit there
yesterday left total devastation!
THANK YOU!!
Margy
Sweet story.