Can I make this ahead of time?

Yes. Bake earlier in the day and warm slightly before serving. You could make up to 2 days in advance, but be sure to store it covered.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend (this is what I did). Texture may be slightly more delicate depending on the flour brand.

Can I reduce the sugar?

You can reduce slightly, but keep at least 3/4 cup for proper texture.

What if I don't have buttermilk?

Use 1 cup milk + 1 tablespoon lemon juice or vinegar. Let sit for 5 - 10 minutes before using.

Honey Drizzled Sweet Corn Cake with Lime Zest

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Author: Caitlin
Total Time: 45 minutes
Yield: 8 slices 1x

Description

A soft, lightly sweet cornmeal cake finished with honey, citrus zest, and flaky salt. Simple to make, balanced in flavor, and perfect for entertaining or everyday baking.

Ingredients

Scale

Cake

1 cup fine cornmeal
1 cup all-purpose flour (I used a gluten free 1:1)
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted and slightly cooled
2 large eggs
1 cup buttermilk
zest of 1 lime

For Finishing

Honey, for drizzling
Citrus zest
Flaky sea salt

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Instructions

Preheat oven to 350℉. Grease a 9-inch round cake pan and line with parchment if desired.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk melted butter (slightly cooled), eggs, buttermilk, and lime zest until smooth.
Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Do not over mix.
Pour batter into prepared pan and smooth the top.
Bake for 30 – 35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Let cool for 10 – 15 minutes.
Serve warm or at room temperature, finished with honey drizzle, citrus zest, and flaky salt.