Source: Crossroads Cafe - Goldsboro, North Carolina

The cake is so named because it looks like cornbread - not because it uses cornmeal.

1 1/2 cups self-rising flour, sifted
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan and set aside.

In a mixing bowl, combine flour, sugars, oil, eggs, vanilla extract and pecans. Mix well. Pour into prepared pan and spread evenly, especially into pan corners. Bake about 35 minutes, or until it tests done.