Cake ¾ cup House-Autry yellow, self-rising cornmeal 3 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1 teaspoon salt ⅔ cup vegetable oil ⅓ cup melted butter 2
¾ cup House-Autry yellow, self-rising cornmeal
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup melted butter
2 tablespoons Cloister honey
4 eggs, slightly beaten
1 cup milk
½ cup buttermilk
2 cups grated Colby-Jack blend
1 jalapeño, finely diced
1 tablespoon Savory Spice Shop cheddar cheese powder
2 (8-ounce) blocks cream cheese
½ cup mayonnaise
2 tablespoons Savory Spice Shop dill dip mix
1 tablespoon Savory Spice Shop dried green onion flakes
1 tablespoon Savory Spice Shop chopped garlic flakes
1 pinch salt
Filling and Garnish
¼ cup Cloister Arbol Chili Pepper Infused Honey
2 (10-ounce) packs MyThreeSons Pimento Cheese, divided
For the cake: Preheat oven to 350˚. Spray a 12-inch x 9-inch pan with nonstick baking spray.
Sift together cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Add oil, butter, honey, eggs, milks, cheese, jalapeño, and cheese powder; stir to combine.
Pour batter into prepared pan, and bake in preheated oven for 30-40 minutes, or until lightly browned. Remove from oven, and let cool for 10 minutes in baking pan.
Turn out on wire rack, and cool completely.
For the frosting: Combine all ingredients in medium bowl, and mix well.
Assembly: Cut cake crosswise into 3 equal pieces. Place first layer onto plate.
Warm pepper-infused honey, and brush onto first layer.
Frost layer with cream cheese mixture; spread layer of pimento cheese over frosting. Repeat honey, frosting, and pimento cheese on second layer.
Place third layer on top, and brush with honey.
Cover top and sides of cake with remaining cream cheese frosting.
Garnish with piped pimento cheese.
Try the other quintessential North Carolina cakes that appeared originally with this one:print it