How to Make It
For the cornbread flour: Preheat oven to 200˚F. Finely crumble the cornbread. Spread across a sheet pan and bake until dry, approximately 45 minutes. Allow to cool completely.
For the cake: Reset oven and preheat to 375˚F. Add dried cornbread crumbs to food processor. Grind into flour.
In a large mixing bowl, add the butter and sugar. Beat until it makes a cream. In another large bowl, add ¼ cup cornbread flour, all-purpose flour, baking soda, and salt. Mix until evenly distributed. In a third mixing bowl, add orange blossom water, cream, and vanilla.
Alternate adding the dry ingredients and the wet ingredients to the melted butter and sugar, adding slowly and carefully folding until all is incorporated. Add batter to a greased cake pan and cook until golden brown and set in the middle, approximately 40 minutes.
Remove from oven and allow to cool to room temperature. Serve with whipped cream and strawberries.
Angeline New Orleans