I considered calling these country style honey lemon corncakes “corn muffins.” However, I didn’t want you to picture a typical dry, bland corn muffin that needs to be severed warm with a slathering of honey butter (not that there is anything wrong with corn muffins – these just ain’t them). These honey lemon corncakes are a cross between honey cake, lemon cake, and corn muffins – with a gritty, crumbly texture and a touch of almond flour for extra earthiness. Their flavor is complex, but smoothly blends together to create a down home comfort food that could as easily fit in as a side to a slab of ribs as it could headline a dessert buffet.
I adore the whole concept behind Love, Bake, Nourish. All of the recipes use honey, maple syrup, and fruit for naturally sweet flavors (minimizing the use of refined white sugar) and ancient flours like spelt, buckwheat, rye, and nut flours (replacing white all-purpose flour). As you all know, I’m not one to shy away from sugar and all-purpose flour, but it’s nice to experiment with alternatives that are not only more healthful but also provide a wealth of different flavors to experience.
I’m also a sucker for beautiful food photos, and the images by Ali Allen from Love, Bake, Nourish don’t disappoint.
The photo above is the image from the book for the lavender, lemon, honey cake recipe. Yes, the photos are all that pretty!
Enjoy this corncake recipe – and if you do check out the book, I’d love to hear which other recipes you try.