About the Recipe
Cornmeal was a staple in everyday cooking, and in our resourceful great-grandma's kitchen, it was used in breakfast foods like pancakes, cornmeal mush, and this tasty cornbread cake. Rich, fluffy, and slightly sweet, the cake was often made to accompany hearty meals, with leftovers cherished for breakfast the next day. A warm slice, drizzled with honey, offers easy comfort food for the morning rush.
Ingredients
FOR THE BATTER
1 pouch of Foster’s Pancake & Belgian Waffle MixÂ
1-1/2 cups of yellow corn meal
1/3 cup + 1 Tbsp. granulated sugar
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1-1/2 cups buttermilk or buttermilk substitute* (13.20 oz.)
2 large eggs + 1 large egg yolk, whisked
1/3 cup each of vegetable oil & melted butter
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2 Tbsp. butter, melted or browned in the baking dish
FOR THE GLAZING
1-1/2 Tbsp. honey, heated warm
2 Tbsp. softened butter
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10-inch cast iron skillet or 9X9 baking dish OR 10 -12 muffin cups
*Buttermilk substitute - Add 1-1/2 Tablespoons of lemon juice to a liquid measuring cup and then fill with either whole milk or evaporated milk, up to the desired line.
Preparation
1. Preheat oven to 350°F; Prepare the baking dish by melting or lightly browning the 2 tablespoons of butter in it. Set aside.
2. Prepare the batter, by emptying the contents of the pouch into a large bowl. Whisk in the cornmeal and sugar. In a separate large bowl, whisk together the liquids until smooth and well-blended.
3. Gradually add the wet ingredients to the dry mixture in portions, stirring after each addition to ensure all parts of the mix are hydrated. Continue stirring until the mixture is fully moistened and large lumps of dry mix are eliminated. Some small lumps in batter are fine.
4. Carefully pour the batter into the prepared baking dish. Bake for 18 - 20 minutes, then remove from the oven to glaze with the honey-butter.  Return the dish back to the oven and continue baking for an additional 5-minutes.  Test for doneness by  inserting a toothpick or cake tester into the center; it should come out clean. Â
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5. Glaze additional butter on cornbread after removing from the oven and serve warm.
REHEATING:Â Store leftovers in a sealed container & warm them up in the microwave with a cover for approximately 15 - 20 seconds.