1 1/2 cups all-purpose flour (187 gr)
1 tbsp. baking powder (15gr)
1/4 tsp salt (1gr)
1 1/2 cups yellow cornmeal (210 gr)
1/2 cup vegetable oil (125ml)
3/4 cup sugar (150gr)
2 large eggs, beaten
1 cup buttermilk (240ml)
4 ripe peaches, peeled and cut into 1″ cubes
1 stick butter (4oz/115gr), softened at room temperature
1/4 cup honey (57ml)
Extra butter for toasting
Grease and flour a 9″x 13″ (33cm x 23cm) baking pan. Heat your oven to 400°F/204°C.
Using a medium mixing bowl, sift together the flour, baking powder, salt and cornmeal. Set aside.
Place the vegetable oil and sugar in a large mixing bowl. Using a hand-held electric mixer, beat in the eggs. Add alternate spoonfuls of the dry flour mixture and the buttermilk, and continue to beat with the electric mixer, until well combined, about 2 minutes. Stir in the peaches.
Pour the batter into the prepared pan, and bake for 35-40 minutes, until golden brown. Test with a toothpick for doneness. Serve warm with Honey Butter.
To make Honey Butter – Place the softened butter on a shallow plate. Pour over the honey, and mash together with a fork. Use a rubber spatula to gather the mash of butter, and transfer to a small serving bowl.
To toast the Pan de Elote, heat a cast iron griddle on the stove to a medium low temperature. Simply split a square into 2 halves, and place a pat of butter on each half. Flip the split slice face side down onto the hot griddle, and allow to toast for 3-4 minutes, until the desired level of toastiness. You can also place the square of butter directly on the griddle, and place the split slice directly on the melting butter.