Ingredients
- 1 cup cornmeal
- 1 cup Cake flour if not available, use all-purpose
- 2 cups all-purpose flour
- 1 ⅓ cups white sugar
- 2 tablespoon baking powder
- 2 tablespoons powdered buttermilk optional
- 1 teaspoon salt
- ⅔ cup vegetable oil
- ⅓ cup melted butter
- 2 tablespoons honey
- 4 eggs beaten
- 2 ½ cups whole milk
Instructions
- 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 slicingTo make the peach butter:
- Whip 1 stick room temperature butter until soft and light in color. Add ¼ cup whipped honey, and 2 heaping teaspoons of peach jam. Whip 30 seconds until well combined. Refrigerate until ready to use.