Honeyed Sweet Corn Cakes

• 1/2 cup all-purpose flour
• 1/2 cup polenta (or very coarse yellow cornmeal)
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 4 tablespoons butter, melted and cooled slightly
• 3 tablespoons honey
• 1 egg
• 1/2 cup buttermilk
• 1/2 cup sweet corn kernels
• Creme fraiche, for serving
• Honey, for serving

1. Preheat the oven to 350u0b0 F. In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt to combine.
2. In a medium bowl, whisk together the butter, honey, egg, and buttermilk to combine.
3. Combine the wet and the dry ingredients just to combine. Fold in the corn kernels.
4. Scoop the batter into a lightly greased standard muffin molds. Fill 3/4 of the way full (these cakes won't peak; since the surface stays flat, these look more like individual cakes than do typical muffins or cupcakes).
5. Bake until golden on the surface and cooked through, 12 to 15 minutes. Serve warm with a dollop of creme fraiche and a drizzle of more honey.

allpurpose, polenta, sugar, baking powder, salt, butter, honey, egg, buttermilk, sweet corn kernels, crueme fraueeche, honey

Taken from food52.com/recipes/23902-honeyed-sweet-corn-cakes (may not work)