If pecan pie and pound cake fell in love, got married and had a baby it would be pecan pie bars.
My mother-in-law made this at Christmas and it was fantastic. She called it Georgia Cornbread I kept thinking about it and thinking about it. Then I found a huge bag of pecans in my deep freezer. My GDaddy had given them to me. How did I forget those???
Have you seen the price for pecans? Girl, when you find some in your freezer you eat them and giggle that they didn't cost you a penny.
I wanted to make something different. And my supplies are dwindling. But Georgia cornbread provided the answer. I have all the ingredients ready to go.
I think this will go on my list of favorites to make because it requires no crazy, sexy ingredients. (I realize I have been cooking with kale, quinoa and coconut oil a lot lately. I think atleast two of those would break my rule.)
What you'll need:
1 cup sugar
1 cup brown sugar
4 eggs beaten
1 cup vegetable oil (you can sub butter, apple sauce or coconut oil)
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped
Preheat your oven to 350 and grease a 9 by 13 pan.
In a bowl combine your sugars, eggs and oil. Stir, stir, stir. Next pour in your flour a little bit at a time. Once everything is fully combined, add your pecans and mix.
Pour into the pan and bake for about 20 minutes. You will have a moist, delicious cake with a crust on the outside. It is fantastic.