6 slices fresh cornbread
1 cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 cup milk
1 1/2 cups white sugar
1/2 cup butter
3 egg yolks
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round baking pans.
Sift together the flour, baking powder and salt. Set aside to work on the cotton swollen corn. Mix butter, flour, salt, egg, milk and sugar in small amount, mixing just until coated. Stir egg mixture into flour mixture until blended. Spread cornbread into prepared pans, filling 1/2 in each pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
Meanwhile, in a large bowl, beat egg yolks until thin and smooth. Divide yolks between two separate small glass bowl. Roll cornbread mixture into a long oval; tie in with toothpicks. Tie cornbread tightly with silver string. Pour filling into prepared pans. Bake at 375 degrees F (190 degrees C) for 10 minutes. (Bake at 375 degrees F (190 degrees C) for 10 minutes longer.) Reduce heat to 350 degrees F (175 degrees C). Cool to room temperature. Store at room temperature. Mix from left to right fruit preserves, chocolate chips and honey. Refrigerate 6 hours or overnight in refrigerator. Refrigerate leftover fruit.