1. Using a food processor, blend 2 sticks butter with the lemon peel. With the machine on, pour in the honey and process until smooth and creamy, scraping down the sides of the bowl as needed. Transfer the honey butter to a piece of plastic wrap and roll into a wide cylinder about 7 inches long; twist the ends to enclose. Refrigerate until firm, about 1 hour.
2. Meanwhile, preheat the oven to 425?. Grease an 8-inch square baking pan. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt.
3. In a small bowl, beat the buttermilk with the egg until smooth. Stir in the 4 tablespoons melted butter. Pour the buttermilk mixture into the dry ingredients and quickly stir to form a stiff batter. Stir in the corn kernels. Scrape into the prepared pan and bake until golden-brown, about 25 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Slice into 6 squares and serve with the honey butter.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 6|
|Calories from Fat: 743 (63%)|
|Amt Per Serving||% DV|
|Total Fat 82.6g||110 %|
|Saturated Fat 49.8g||249 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 240.1mg||74 %|
|Sodium 242.7mg||8 %|
|Potassium 459.8mg||12 %|
|Total Carbohydrate 100.2g||29 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 91.7g|
|Protein 14.6g||21 %|
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Calories per serving: 1179
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