Honey Corn Cake | RICARDO

Ingredients

• 250 ml (1 cup) corn flour
• 125 ml (½ cup) fine cornmeal (No. 250 or 400) (see note)
• 125 ml (½ cup) unbleached all-purpose flour
• 15 ml (1 tbsp) baking powder
• 125 ml (½ cup) unsalted butter, softened
• 375 ml (1 ½ cups) brown sugar
• 3 eggs
• 250 ml (1 cup) milk
• 60 ml (¼ cup) unsalted butter, softened
• 125 ml (½ cup) honey