ISO a recipe for corn bread cake(sweet desrt)

Had this at a restaraunt. It is kinda like a blonde brownie. It was very moist.

I was wondering if any of you had this recipe or had ever come across it before. It was new one for me.

Thanks

Cyndi

Never heard of a cornbread cake but scrol back uo until yiu see the logo: Taste of Home.

Om the right of that is a search box for recipes. Just type your request into the searchbox.

It might have been corn bread pudding which you can cut in squares to serve as one of the sides with a meal.

http://www.tasteofhome.com/SearchResults.aspx?SearchPhrase=corn%20bread%20pudding&T=1&searchSource=hdrbox-Community

Cornbread Brownies

1/2 cup finely ground yellow cornmeal
1/2 cup unsweetened cocoa powder, sifted
1/4 cup flour, plus additional for the pan
1 tsp salt
1/2 tsp baking powder
1 cup sugar
1/2 cup corn oil or vegetable oil, plus additional for the pan
2 eggs, room temperature
1 tsp vanilla

Preheat oven to 350 degrees F. Position the rack in the lower third of the oven. Oil and flour an 8-inch square baking pan and set aside.

In a medium bowl, whisk the cornmeal, cocoa powder, flour, salt, and baking powder until well combined. Set aside.

In a large bowl, beat the sugar and oil with an electric mixer at medium speed; continue beating until smooth and silky, about 4 minutes. Beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second. After beating in the second egg for 1 minute, add the vanilla.

With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.

Bake for 25 minutes. A toothpick will come out wet and the top will still be soft -- the brownies will set as they cool. Set the pan on a wire rack to cool for at least one hour.

Cut the brownies into 16 squares while they're still in the pan. Wrapped in plastic, they will stay fresh for up to 2 days.

Makes 16