This corn cake is a reimagined classic, designed to be melt-in-your-mouth tender and perfect for a Friendsgiving table. Made with high-quality ingredients like Vital Farms eggs and butter, it proves that even simple recipes can shine.
1. Preheat the oven to 350F and line an 8x8-inch (or 9x9-inch) baking dish with parchment.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk the buttermilk, melted butter, oil, eggs, honey, and vanilla until smooth.
4. Pour the wet ingredients into the dry and mix until just combined (the batter will be thick).
5. Pour into the prepared pan and bake 30-35 mins, or until a toothpick inserted in the center comes out mostly clean. (If using a 9x9-inch pan, bake 25-30 mins.)
6. Let cool in the pan for 10 mins, then slice and serve warm.
7. For the honey butter, melt the butter and whisk in the honey until combined. Drizzle over each slice and top with a small pat of butter if desired.
STORAGE: Store covered in the fridge for up to 4 days. Microwave individual slices for about 1 minute before serving.
