Recipe Notes
IMPORTANT! If you plan to make this recipe in an 8×8 or 9×9 inch square pan:
- Only use 1 teaspoon baking powder. (Your cake will overflow the pan if you use 2 teaspoons.)
- Do not put the pan in the oven while it is preheating. Spray the pan with nonstick spray. There is no need to set aside the 1/2 tablespoon of butter from the stick of butter called for in the recipe.
If you want to make this in a 9×13 inch pan, grease the pan and do not put it in the oven while preheating. Double all the ingredients (as follows) and use roughly the same bake time:
- 2 cups flour, spooned and leveled
- 1 and 1/2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup (2 sticks) butter
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2/3 cup honey
- 4 large eggs
- 2 and 1/2 cups buttermilk*
*You can use cheater buttermilk for this recipe. For 1 cup of cheater buttermilk, add 1 tablespoon white vinegar or lemon juice to a liquid measuring cup, then add milk until you reach 1 cup. Stir and let sit 5 minutes before using. (For the 1 and 1/4 cups that the recipe calls for, use 4 teaspoons vinegar and fill to the 1 and 1/4 cup mark.)
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