2 eggs
1/3 cup white sugar
1/2 cup vegetable oil
5 cups brown sugar
2 tablespoons brown sugar
3 tablespoons cocoa
1 teaspoon vanilla extract
1 cup corn
1 cup corn meal
1 3/4 cups melted butter butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round baking pans.
In a large bowl, mix together eggs and white sugar. Stir in oil, brown sugar and white sugar until fully blended. Stir in cornmeal. Beat in brown sugar, cornmeal and melted butter. Pour batter into prepared pans
Bake in preheated oven for 35 to 40 minutes, or until centers of cornbread springs back when pressed. Remove and pinch sides to prevent sticking.
Cool bread before removing from pans and using a thumb to stick onto center of each pan. Cool completely. Remove from pans and cool completely.