Fresh Peach Buttermilk Pan de Elote with Honey Butter - Kitchen Wrangler | Melissa Guerra

Ingredients

• 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