Garnish with whipped cream and skinless orange segments, if desired.

1. In a large bowl, combine the flour, cornmeal, baking powder and salt; mix well.
2. In a small bowl, combine the melted butter, milk, honey and eggs; mix well. Stir into the flour mixture, mixing until just blended. Pour into a lightly greased 13 x 9" baking pan.
3. Bake at 170° C (325° F) for 25 to 30 minutes, or until a toothpick comes out clean. Meanwhile prepare the honey-orange syrup.
4. When the cake is done, remove from the oven to a wire rack. Pour the hot syrup evenly over the top of the cake, spreading if necessary to cover entire surface. Cool completely. Garnish with a dollop of whipped cream and orange segments, if desired.

To make honey-orange syrup

1. In a small saucepan, whisk together the honey, orange juice concentrate and freshly grated orange peel.
2. Heat over medium-high heat until the mixture begins to boil; remove from the heat.

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