Aunt Betty’s Old-Fashioned Skillet Cake is easy to make, tender, and full of nostalgic flavor with no frosting and no fuss because the flavors are delicious enough as is.
Don’t let your eyes fool ya! That’s not cornbread. Sure, it may look like cornbread because it’s cooked up in a cast iron skillet, but that, my friends, is an absolutely delicious cake. Aunt Betty’s Old Fashioned Skillet Cake is baked in a cast iron skillet with no fuss and all the nostalgia. It’s perfectly sweet, soft, and easily fixed up with a dollop of whipped cream, a scoop of ice cream, a drizzle of fruit syrup, a topping of fresh fruit, or perhaps even a little bit of chocolate gravy. Or, you can just eat it as is!
This recipe is from my Great-Aunt Betty. Though I never got the chance to meet her, she had a whole mess of children, and when you’re poor and have lots of mouths to feed, you just have to do what you have to do to make ends meet. This was an easy, inexpensive treat for her family. But don’t let the simple ingredients and low cost fool you… It’s full of amazingly sweet flavor!
Where did skillet cake come from?
Skillet cakes have roots in early Southern cooking, where cast iron skillets were the kitchen workhorse. Before nonstick pans and electric mixers, folks used what they had, which was often a well-seasoned skillet and simple pantry staples.
Now, this particular recipe is from my Aunt Betty. I first stumbled upon this cake when Mom pulled this recipe out of her recipe box for me, and it was dated 1976. I love old recipes. This is a real favorite of mine because of that.
Can I bake this in something other than a skillet?
Sure can! If you don’t have a cast-iron skillet, a regular large cake pan of a similar size will do just fine. Just keep an eye on the baking time. Metal skillets conduct heat differently than cake pans, so your cake might take a few minutes more to bake. Just watch for that golden brown top and a clean toothpick in the center.
Recipe Card
Aunt Betty’s Old Fashioned Skillet Cake
Ingredients
- 2 cups sugar
- 2 cups self-rising flour
- 1 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 350°F. Grease and flour a 12-inch cast iron skillet.
- Combine ingredients in a large bowl and mix well. Pour the batter into the prepared skillet.
- Bake for 30 to 35 minutes or until golden brown and set. Allow to cool in the pan for 15 to 20 minutes before turning the cake out.
Nutrition
* 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.
From the Original Post ~ Sept. 1, 2011
This recipe isn’t for cornbread, but since this cake is cooked in a cast iron skillet and comes out looking a lot like cornbread, today’s story is about cornbread. Now, I don’t think I’ve told y’all this story before, but if I have, y’all just bare with me a minute here. Back when Heather and I were first dating, I took her to meet my family and have dinner with my grandparents one Sunday. Heather was trying her best to impress my family and was trying to help out with preparing supper when she grabbed a knife and started to cut up the cornbread. Well, if you’re from an old school Southern family, then you know we “break” bread, not cut it. And somehow Heather had missed this little quirk of Southern etiquette and was about to hack away. Well, my usually quiet grandfather, seeing what was about to happen, piped up with one of his typical Papa-style disapproving grunts and just about scared poor Heather to death. I thought she was going to run out of the room in tears at one point. We all got a big laugh out of it and Heather can even laugh about it now too. She got welcomed into the family that day and never since then has she gone at cornbread with a knife. Bless her heart.
Pat
The top of my cake came out different. I don’t know why. I mixed it well. What do you think caused this? Thanks!
I appreciate your question! There are a few reasons the top of a cake might turn out differently. It could be due to the particular type of pan, oven temperature fluctuations, improper mixing, or even how the batter was poured into the pan. Sometimes, overmixing can also lead to a denser top. If you have any more details, I’d be happy to help troubleshoot!
Pat
Stacy, thank you for your comments. I don’t know why it did that but when I turned it over, the other side looked perfect and the cake was delicious!
Glad to hear it!
Winnie Mom
Can’t wait to try this cake. I think a nice ganache would work great with this. Not a born southerner but have lived in South Georgia for over 60 years.
I agree! That sounds like a great complement!
Sharyl Connor
Thanks for the recipe. I have been waiting for a one layer cake recipe. Its just me! I will be trying this one. Have anyone tried using the Swanson cake flour for this recipe? Thanks again.
Hope you’ll enjoy it, Sharyl! I’ve only ever used regular flour, but cake flour should work. Just keep in mind you have a little conversion to do. You’ll need an additional 2 tablespoons of cake flour for each cup of regular flour. So, for this recipe, you’ll need to add 4 tablespoons of cake flour. You’ll also have to add some leavening since this recipe calls for self-rising and cake flour has no leavening in it. For this recipe, you’ll need to add about 1 tablespoon baking powder and 1/2 teaspoon of salt. https://southernbite.com/turn-all-purpose-flour-into-self-rising-flour/
Chrissy
My great aunt would make this for breakfast and they’d drizzle chocolate gravy on top. Delicious.
Sounds great! Love that idea!
nicole
merci de vos bonnes recettes et votre sourire A+ nicole
Thank you so much, Nicole!
Cheryl
I just bought a bakers skillet from the Lodge Factory store. This will be perfect recipe to test it out!
Exciting! Let me know how it turns out for you!
Sheila Shelton
My grandmother passed in ’95 when she was 92. She never learned to read or write, but man could she cook. She didn’t allow anyone in her kitchen while she cooked and never shared ingredients. But I did watch from afar and this is one of the dishes I tried my best to figure out. She called her’s a soft pone. Mine have been hit miss through the years on the amount of each ingredient, but now at the ripe age of 67, I may it right every time I make it. Thanks for the recipe and the memories.
Thank you so much for the kind words. I’m so glad the recipe brought back those memories—and even more glad it’s helping you get it just right. That means the world to me.
Phoebe
I love this recipe! I Know it’s going to be delicious,(as long as I don’t mess with it 🙄). I’m thinking about a few sliced peaches and either a light cooked custard, or a homemade whipped cream. Yum!
Sounds great! Sure hope you’ll enjoy it!
Deborah Abercrombie
I like this for a quick dessert with fruit and ice cream. No need to have special ingredients. Just simple and good! Thanks for sharing!
Couldn’t agree more!
Peggy
My birthday is coming up, and when I was a child, I always asked for this as my birthday cake. I didn’t like frosting, and still don’t! My mom would whip this up (no mixer back in the ‘50s and 60s), and she cooked it in a black, cast iron skillet. I now have that skillet. I guess I’ll have to make me one! Thanks for the memories!
That sounds like a wonderful way to celebrate your birthday! I love that you have your mom’s skillet—it must hold so many memories. Enjoy making the cake, and I hope it brings back all those sweet moments!
Peggy
Thank you so much! Yes, that old skillet has seen a lot of good cooking!
Beth Wilson
Stacey, the only thing worrying me…. in your article you say you love trying “old” recipes, and in the next breath you say this one’s dated 1976…. oh my, that’s not old, lol! If it is old, then I myself am ancient! Seriously though, this looks good. My grandmother (born before 1900) used to make something she called a “plain cake”. I wonder what recipe that might be? One layer. Then she’d ice it with 7-minute icing and then sit it in her chilly dining room. The icing got a slight crispness on the surface…. Yum, that cake was delicious!
Hey there! I totally get what you mean about the age of recipes—time flies, right? Your grandmother’s “plain cake” sounds amazing, especially with that 7-minute icing! Those classic recipes really do have a special charm.
RAJESHWARI MURALI
This is the only cake recipe I’ve ever made and it is amazing. I’ve made pineapple upside down cake, apple cake and chocolate cake as variations of this recipe, and it comes out perfect every time. It is dense and moist and crumbly at the same time. Thank you for this recipe
I’m so glad to hear that you’ve had such great success with the recipe! It’s awesome that you’ve already tried different variations.
Diane
This sounds just like the pudding cake my Mother would make..I just tried and admit I only used 1 egg (not paying attention) but the cake turned out gummy. Would the lack of the other egg cause this? Thanks. BTW we’re eating it anyway. Thanks
Hey Diane! I’m so glad you gave it a try, even with the egg mishap! Yes, omitting an egg can definitely lead to a gummy texture since eggs help with structure and moisture. But hey, if it’s still tasty, that’s what counts!
DW
Great simple ingredient recipe! My grandmother used to make a similar version using cake flour and buttermilk for us children on cold winter nights (she had no central heat) It never saw a plate!!! She cut it like cornbread & we ate it hot😋
I am gluten free and I removed 2 Tbs of gf flour and added 2 Tbs cornstarch, then added 1 1/2 tsp baking powder per cup of flour (3 total) and 1/4 tsp salt. Wanted to turn my AP gluten free flour into self rising, gluten free cake flour. I also added 1/4 tsp baking soda and used buttermilk. It baked beautifully and tasted very close to her very old recipe. I will locate her original (written on an old envelope) but am so glad I found yours. It too was cut well before it cooled! Delicious!!!
THANKS STACEY
That sounds amazing! Such sweet memories!
D Atchison
We love it!! Usually top it with Chocolate Gravy!! A Big 10!
Sounds perfect to me!
Gwen Spence
Thank you for sharing. This now is one of my favorites. My family eats this cake with stew and chili, the children love it. Just a dab of butter on it or plain it’s wonderful. Thanks again 🙂
You’re so welcome, Gwen! Glad y’all have enjoyed it!
Laura Theurer
Replacing the vanilla with lemon juice and zest. We shall see. Nothing I love more than lemon. You recipe was wonderful, a huge hit in our house and oh so easy
Thanks, Laura! That sounds great! Let me know how it turns out.
Debbie Smith
Wonderful!!
Thanks, Debbie!
Debbie Smith
I made this and put Hershey Coco frosting on it. LOVED THE CAKE!
So glad it turned out great for you!
Patricia Barrett
We use this recipe all the time – I love it with a cup of hot tea for breakfast. And we sometimes do variations like adding lemon flavor or a buncha blueberries. Stacey’s recipes are always home runs!
Thanks, Patricia! That means a lot!
Barbara Washington
It was delicious my mom used to make this when I was a little girl.
So glad this recipe brings fond memories for you!
gwen stewart
I have tried this and its delicious. I have a 10 inch as my 12 in was taken to texas. just hope I get it back soon.
So glad you enjoyed it!
Marissa
I just happened upon your site and this recipe today. Had to try it this evening. It was supurb! I cut back the sugar a bit. Then, I dusted the top with powdered sugar when served. Everyone absolutely loved it! They each took turns telling me how great it would be served with a variety of toppings. Thanks so much for publishing this!
Wonderful! So glad to hear you enjoyed it!
Becca
I was specifically looking for a recipe to break-in my new 12″ cast iron skillet and found this cake. It turned out amazing and was gone within a day it was so popular with the family. I can’t wait to make it again with some strawberry compote and freshly whipped cream. Thank you for sharing Aunt Betty’s skillet cake with us!!! I can’t to try more recipes from Southern Bite!!!!
Awesome! So glad you enjoyed it!! Hope you find tons more you like just as much!
Sharon Gerstman
In Alabama I never saw anyone break their cornbread unless it was after the meal and my husband went for seconds and all of the cornbread wasn’t cut, then he would break some off and crumbled it and put the beans and juice on top of it.
As far as the cake recipe, my mom would just take a bowl, put some flour and sugar in it, not measuring anything, add an egg and some milk and vanilla flavoring and put it in that iron skillet and bake it and it was delicious! Had it after supper with coffee.
I’m an Alabama boy through and through, but I realize other folks might do it differently. It’s just the way we’ve always done it.
Louise
Sometimes you just can’t beat a simple, sweet cake. I’ve got some canned peaches to use up, so I’m going to figure out a way to use them with this. Thanks!
P.S. I’m “sort of” from the south (Oklahoma), but your story was the first time I’ve heard of tearing off a hunk of cornbread instead of cutting it, lol.
I think this cake is the perfect vehicle for those peaches! Hope you enjoy it!
Diana
I read all of your reviews, because all your readers wrote such nice things. I am also from the south, Southern Canada and I always make my corn bread in muffin cups and they always turn out badly. I’ ll try your corn bread in a skillet and I wont cut it. Thank you for the skillet cake recipe , I’ll try it soon.
I have some great readers, right!? So blessed with that! Hope you enjoy both the cornbread and the skillet cake!
Jen
Holy schamoley! No one could ever accuse me of being a great cook, and my baking skills are even worse. However, I found my 8-inch cast iron skillet in the back of a drawer the other night, and when I happened upon this recipe this morning (showed up in a Google search for “skillet cake”), it was so easy I just had to try it. I halved the recipe since it’s a smaller skillet. The only other adjustment was that I added 1 tbsp of lemon juice. 30 min was a perfect baking time, and the halved recipe fit the skillet exactly. Just had a slice, no garnishments, and WOW. So good for something so easy! Really moist, not too sweet (although I might back it down an 1/8 cup or so next time and increase lemon juice to 2 tbsp, it didn’t really come through this time). Can’t wait to share it with the family.
I’m just tickled you enjoyed this one so much!
Vicki Vickers Sims
Saw this on Facebook. Sounds absolutely yummy and gonna try it and put my fruit salad on top. Anything southern has to be the best. Just the way it is! So glad I found you.
Sounds great! Hope you’ll enjoy!!
Cynthia Gault
Can you use butter instead of margarine?
I’m confused – which isn’t hard to do. Sometimes these comments come in out of order, so help me here. The recipe calls for oil. Are you substituting butter for the oil?
Donna
Didn’t they used to just call this ‘2 Egg Cake’ ?
Hey Donna! I know it’s went by lots of different names, but haven’t heard that one. Sounds likely to me though!
Regina
Hi Stacey, I cooked this cake today and I must have done something wrong. The batter was very thin and overflowed my iron skillet when it baked. 40 minutes in and it is still very soupy. I even went back and double checked my measuring tools that I used to be sure I measured everything correctly and they were correct. Any thoughts/suggestions??? Thanks!
Regina
Please disregard my question. After going back and reviewing everything I did multiple times, I finally pulled out a ruler. Turns out that my cast iron pan that I have always thought was 12 inches is actually only 10 inches. I’m also guessing that is why it couldn’t seem to get done. Once everything quit bubbling over and I finally got it to set, it actually tasted really good. Since I don’t have a 12 inch skillet, I will bake it in something else next time, but I will definitely try it again!
No worries! I’m just glad you figured it out! Thanks for letting me know!
Anne from CT
You had me at “caramelizes against the cast iron pan”! Thanks!
It’s the best part!
Nancy
Hi Stacey, I’ve lived all over the South and have never heard of breaking cornbread. So, how would you go about breaking hot cornbread to put into a plate and butter it? If I’d been at your families’ home, I would surely have also committed the same faux pas that your poor wife nearly did! LOL
Your skillet cake looks really good!
Ha! It’s a delicate task for sure!
Linda
I’m from almost as far south in Mississippi as you can go without getting wet (about 100 miles from the coast). We broke our cornbread unless we planned to butter it. If it was to be buttered we cut a wedge, cut that open and applied the butter like buttering a biscuit. Mmmmm. Now I may have to make some in the next day or so.
I wonder if this is the cake my husband’s grandmother used to make. After it came out of the skillet and cooled she punched it full of holes with a fork and poured chocolate sauce all over it.
That sounds amazing!!!
Susan
Love your site! Can you provide a gluten free recipe for this cake? Would like to see more gluten free recipes also. THX!
Janice
I’m from Alabama and my grandparents on both sides of my family broke the cornbread. But when we kids were small my mother had so many kids (cousins and neighbor kids) she would not let them touch the bread. So when she had grandkids that had snotty hands she started using a knife. But before she passed she went back to breaking again. I just have always used a knife.
But will defiantly will make the cake. Thank you for your southern recipes.
Love hearing that, Janice. Hope you’ll enjoy the cake!
Sue Henry
I am 90 years old and have lived in Alabama my entire life. I have eaten cornbread since 1931 in many homes, including my own, and never once did anyone break it! It was ALWAYS cut with a knife! I have never seen it broken! I never knew anyone broke it with their hands. Not only did we slice it with a knife, but also sliced the slice and lathered it with butter before eating it. Delicious!
Isn’t that funny how different we can be but yet how similar all at the same time?
Felica K
I so love your site and recipes, Stacey. (Found you a long time ago through your “sister” Christy.) I found your story of breaking the bread sweet and endearing. Interestingly, I’m a full on southerner (mama is from Alabama and dad from NC.) We cook our cornbread in an iron skillet with the addition if extra cornmeal in the pan for an amazing extra crunch. We, however have always cut ours just like your cake picture. I just found it interesting how each family has it’s own southern traditions. While I have a lemon pound cake in the oven for a friends birthday (don’t we southerners live those pound cakes?) I look forward to trying your skillet cake soon.
Isn’t that funny!? Each of our families have such interesting traditions. Thanks for following along the journey. I’ll send thanks to Christy for sending you my way.
JIWA
Well, GREAT recipe. I don’t use cast iron–simply too heavy for me to lift. I have really nice stainless steel pans. This baked up great in my stainless steel 10 inch fry pan. I reduced sugar by 1/2 cup and four by 1/4 cup. All fine beautifully into pan. Now I have an easy go-to vanilla cake. Thanks so much. Love the blog–great recipes.
So glad it turned out great for you!
NS
EXCELLENT cake. made it for a friend’s brunch. Thought it may be too simple to take to someone’s home, but they ate it all! thank you
Awesome! So glad everyone enjoyed it!!
Beth
do you have a simple chocolate sauce recipe to pour over this cake recipe? My granma used to keep a cake recipe very similar to yours in the cabinet for all the grandchildren to eat at any time of the day or night. Thank you!
My chocolate gravy would be perfect!
Jackie
I’m making this tomorrow! I’m so glad I found your website (thanks, Christy Jordan!) Have already made many of your recipes and more to try. Love your website!
Love me some Christy Jordan! So glad you’ve found lots you like!
Tricia
Hi, I found your web site by reading a cooking magazine, but what stopped me in my tracks was this recipe. When I was a little girl and surrounded by cousins my grandmother would make a cake like this. I believe she called it “Puddin’ Cake”. Off and on I have searched for this recipe. The cousins and I could hardly wait for the cake to come out of the skillet. Your recipe seems very much the same as my grandmother’s.
Welcome, Tricia! That is certainly a prized recipe for my family. I hope that you’ll try it and that it will bring a little of your sweet grandmother back to you!
Izzy Hanna
Just one question, the oil in the recipe is just for greasing the pan and not for the batter, right? I’m a novice, but I want to make a simple cake for my friends’ birthday.
No, the oil in the recipe goes in the cake. You’ll need a little more to grease the pan. Enjoy!
Denise Young
Can i use canola oil in the batter? And what should I use to grease the pan?
Sure! Carole oil will work just fine in the cake. I use vegetable shortening to grease skillet.
Fran
Just discovered your site searching for a recipe and this cake reminds me of my grandmother. My southern memaw would bake a simple cake in her cast iron skillet. She would put the skillet over the heat and melt a few spoons of butter, then throw in some chopped pecans and pour a simple little cake batter over that and bake it. When it came out of the oven she would turn the cake upside down on a clean kitchen towel in the middle of the table and cut wedges from it and tell us to butter it while it was hot. The only place I ever ate hot buttered cake cooked in a cast iron skillet and it was really good. Will be checking out your other recipes. Thanks for sharing.
Wow, Fran! That sounds amazing!
Marion
Hi, Stacey. So glad that I found your site. I plan on making this cake very soon. 🙂 This may be the cake that my sister-in-law used to make when I was a kid. I remember the texture resembling cornbread and I remembered the color as being a rich yellow. I could be wrong about the color though. Can you substitute melted butter for the oil? If you do, would it change the texture or taste of this cake?
I think it would alter the texture and flavor a bit, but you might like it better that way. 🙂 Enjoy!
Marion
Thanks, Stacey!
Shirley Lindsey
Stacey, this reminds me of my Mother’s depression era recipe for “something sweet”. She called it
SWEETENED CORNBREAD
1 C. Self Rising flour
1 C. Plain Cornmeal
1 egg
3/4 ro 1 C. Milk
1 C. Sugar, or less
2 or 3 T. Oil (butter might be better, but she said oil, so I use oil)
Nutmeg to taste
Mix and bake in cast iron skillet.
Southern by the Grace of God
Gayle Spears
Today is my son’s 20th birthday and I had planned to make him a yellow cake (boxed) with homemade frosting. Of course, was completely out of cake mix. My daughter told me “to just make a homemade cake”. That got me started looking for a plain cake. Found your reciepe and Oh My Word! It was so easy and the cake was wonderful! I topped it with a homemade chocolate frosting. So good! Thanks for the idea!! Love your cookbook and website!
Thanks, Gayle! So glad y’all enjoyed the cake!
Stella Wilson
Got my Southern Bite cookbook in the mail today and the skillet cake is in the oven in my cast iron skillet my mother gave me 48 years ago. A lot of fried chicken has been cooked in that skillet.
I hope you enjoy it! Cherish that skillet! I sure love my old ones.
Shay Billings
I made this but I added a half teaspoon of cinnamon. Wow! It’s amazing!
Sounds like a great addition! So glad you liked it!
marti
My grandmother used to make this and we called it cornbread cake. She passed away many years ago. I have thought about this cake many times and regreted no one in our family had the recipe. I am glad to see it on your site. Can’t wait to make it.
I’m so glad you found this recipe! Maybe this will bring a little bit of her back to you. I hope y’all enjoy!
Connie Dampier
Am looking for a old fashion syrup cake also baked in a iron frying pan if you have one please send it to me ======= Thanks Connie
I will certainly keep my eyes open for one! 🙂
Yvonne
My mother was from the south. My grandmother cooked on a old wood burning stove.
How she didn’t burn things is beyond me. She used to make this cake and put a meringue
icing on it.
You haven’t eaten until you’ve had cornbread, pinto beans, and blackberry cobbler (made from fresh picked blackberries) cooked on a wood burning stove!
Amen! Sounds delish! Thanks so much for sharing, Yvonne!
Lenoria
I am from Tennessee, born and raised, and we always broke our cornbread too! My Mom always baked hers in an iron skillet and I love the crispy bottom and sides!
LOL!! Glad we weren’t the only ones! It’s hard to beat hot cornbread right out of the skillet!
Cynthia A. Greenfeather
My parents were from Arkansas. We cut the cornbread from the plate, but then, crumbled it up when we had beans, onto our plates, and poured the beans over it. Sometimes, when I make cornbread and beans, and the breads too hot to crumble by hand, I’ll cut it into pieces, then put the beans on top, and believe it or not, it doesn’t taste the same that way! Our minds are powerful things!
Oma hall
And don’t forget the bacon grease. My grandpa always broke the cornbread but grandma cut ours and sweet tea with milk or cream
Alisha
I use to make this cake a lot with my grandmother and when I first get married, but over the years I had forgotten about it. I’m so glad you reminded me and I plan on making it sometime this week. But I have never heard of not cutting corn bread before , I’m born and raised in the South, by parents born and raised in the South, by their parents born and raised in South, by the appearance that was born and raised in the South,by their parents who where slaves in the south and we always use the knife on the corn bread, except for fried corn bread.
Great! Isn’t that funny!?!? You know the saying is “Let’s break bread together,” but I’m not sure if that’s where my grandfather got it or not. Regardless, we certainly don’t use a knife in our house. 🙂
Donna Huskey
We
Janet Beaman
I was born and raised in the south by southern parents. My mom always cut the cornbread and because she did, so do I. I don’t think I have ever seen anyone just break a piece off!
Thanks for sharing the recipe!
How funny! It’s amazing how the tradition varies so much between families. 🙂
eleanor hohman
What is fried cornbread?
Here’s a great recipe: https://www.southernplate.com/2013/04/2-ingredient-hot-water-cornbread.html
Shannon
I found this recipe (and then your blog) on Pinterest. I made this cake tonight and love it! The texture is great and it’s not too, too sweet – even with the two cups of sugar. I didn’t have a 12 inch cast iron skillet so I used my 10 inch and just increased the cooking time a little. I will definitely be getting a larger skillet. I love cooking in cast iron. I’ve saved your blog to my Favorites list. We Southerners have the best food in the world! Keep the recipes coming!
Thanks so much, Shannon! I’m so glad you enjoyed the cake. Come back and visit often!
Kim Osburn
My Bigmama used to make a simple cake like this and pour warm fudge sauce made with Hershey’s Cocoa over it. She never measured and she baked it in a single layer cake pan. But I’m thinking this is gonna be just similar enough to work. I had never heard of the not cutting the cornbread thing either. Maybe that’s why it always tears up on me before I can get it out of the pan. LOL. Love your blog. Thank You for sharing this recipe.
Thanks for sharing, Kim. I hope this recipe brings a little bit of her back to you.
Debbie Strum
WOW! I never had heard about not cutting cornbread before! Gotta remember that piece of Southern charm! That’s the best ‘something new’ I learned today! I’ll have to try this recipe soon. A friend bought be a BIG bottle of Watkins double-strength vanilla and I’ll bet that would be great used in this cake! Thank you!
Marylyn Gillespie
I am trying to NOT rush to the kitchen to make this — yes I have self-rising flour on hand but, sad to say, it is Gold Medal and not White Lily. When I married my southern raised husband at age 40 and he started taking me to visit his family I certainly learned a lot about cooking that was not mid-western. but I won’t make the cake today — because I have a peach cobbler to finish, made using a method (not a recipe — did she even have a recipe?) from his sister taught to me 30 plus years ago. So enjoy your site — and, oh, yes, when I do make this cake I will stir up the batter in my ‘so fun!’ bowls I won. Thanks once again.
Wonderful! Practice some restraint and just put this on the list for next! Do glad you’re enjoying the bowls.