I’m not a fan of dense cornbread so after several attempts, I found the perfect recipe combination for cornbread cake!

Scale

1 cup cornmeal

1 cup Cake flour (if not available, use all-purpose)

2 cups all-purpose flour

1 1/3 cups white sugar

2 tablespoon baking powder

2 tablespoons powdered buttermilk (optional)

1 teaspoon salt

2/3 cup vegetable oil

1/3 cup melted butter

2 tablespoons honey

4 eggs, beaten

2 1/2 cups whole milk

Preheat oven 350 degrees F. and grease a 9×13 inch baking dish with non-stick spray
In a large bowl combine cornmeal, flours, sugar, baking powder, powdered buttermilk, and salt.
Add the wet ingredients and stir till just combined
Pour the batter into the prepared baking dish and bake in preheated oven for 45 minutes or until the cake browns and begins to show cracks
Cool slightly before slicing

I serve my sweet cornbread cake with whipped peach butter. It’s so good!!

To make the peach butter:

Whip 1 stick room temperature butter until soft and light in color. Stir in 2 heaping teaspoons of peach jam

Serve on with warm cornbread. ENJOY!