Creamed Corn Snacking Cake

For the cake:

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup granulated sugar
• 2 tablespoons honey, plus more for garnish
• 1/2 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 3 large eggs, room temperature
• 1 (14.07 ounce) can creamed corn
• 1/2 cup sour cream, room temperature
• 1/2 cup canned corn kernels, drained

For the frosting:

• 8 ounces cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

To make the cake:

1. Preheat oven 350°F and spray a 9×9 baking pan with baking spray, set aside.
2. In one bowl whisk flour, cornmeal, baking powder, baking soda, and salt, set aside.
3. In another bowl whisk sugar, honey, butter, and oil, whisk to combine. Whisk in eggs one at a time, whisking well after each addition.
4. Gradually add the dry ingredients in 3 additions and the sour cream-creamed corn in 2 additions, beginning and ending with the dry ingredients.
5. Fold in the corn kernels.
6. Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out mostly clean with a few moist, not wet crumbs. Let the cake cool completely.

To make the frosting:

1. In a large bowl, beat cream cheese and butter until smooth and lump free.
2. Gradually add in powdered sugar, followed by the vanilla and salt.
3. If you want a flatter cake, use a serrated knife to level off the cooled cake. Spread frosting over the cooled cake, drizzle with more honey, serve, and enjoy!