Source: National Honey Board

2 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 cup (2 sticks) butter or margarine, melted
1 3/4 cups milk
3/4 cup honey
2 eggs, slightly beaten
Honey-Orange Syrup

Sweetened whipped cream and orange segments, for optional garnish

Preheat oven to 325 degrees F. Lightly grease a 13x 9-inch baking pan.

In large bowl, combine flour, cornmeal, baking powder and salt; mix well.

In small bowl, combine melted butter, milk, honey and eggs; mix well. Stir into flour mixture, mixing until just blended. Pour into prepared baking pan.

Bake at 325 degrees F for 25 to 30 minutes, or until wooden pick comes out clean.

Meanwhile, prepare Honey Orange Syrup. When cake is done, remove from oven to wire rack. Pour hot syrup evenly over top of cake, spreading if necessary to cover entire surface. Cool completely.

Garnish servings with a dollop of whipped cream and orange segments, if desired.

Makes 12 servings.

Nutrition information per serving: 419 cal., 18 g fat, 82 mg chol., 532 mg sodium, 60 g carb., 2 g dietary fiber, 6 g pro

Orange-Honey Syrup
1/2 cup honey
3 tablespoons orange juice concentrate
1 tablespoon freshly grated orange peel

Whisk together honey, orange juice concentrate and orange peel. Heat over medium-high heat until mixture begins to boil; remove from heat.