Orange Cornmeal Cakes with Sticky Pomegranate

Using what you have (you know, food-wise) is one of my goals this year. It is not something I am much good at. I can have everything I need to make a lovely meal, and then decide I'm in the mood for something completely different . . . something for which I have very few ingredients. So, I go to the store and get new things. It is not very budget-friendly and is certainly not resourceful.

You should also know that I am given things a lot. I have some very generous friends who often share their homemade jam, or extras from their produce bounty, or whatever they can spare, really. I was recently given a couple of pomegranates from a friend. I find pomegranates beautiful but they are something I rarely utilize. But, since they were a gift and I really am trying to be more resourceful, I knew I had to think of something. As a result, I created this orange cornmeal cake-a perfect winter breakfast-topped with sticky pomegranate arils. The citrus and pomegranate, along with sweet honey and hearty cornmeal all mesh well together, in one adorable little cake.

Orange Cornmeal Cakes with Sticky Pomegranate
makes 5-6 mini loaves

3/4 cup finely ground cornmeal
1 1/4 cup gluten-free all-purpose flour (containing xanthan gum)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1/2 cup honey
2 eggs
1 cup buttermilk
juice and zest from 1/2 medium orange

for the topping
2 tablespoons honey
2 tablespoons fresh orange juice and zest from remaining 1/2 orange
arils from 1 pomegranate

Preheat oven to 325 degrees F. Grease a 6-mold mini loaf pan.

Whisk together dry ingredients. In a small saucepan, melt together butter and honey. Transfer to a medium bowl. Stir in remaining ingredients. Add wet ingredient mixture to the dry. Stir until combined. Divide batter evenly between molds. Bake about 20 minutes until cakes spring back when poked.

In the meantime, stir together honey, orange juice, and zest. Careful stir on pomegranate seeds, making sure they're all covered in honey/orange juice mixture.

When cool, remove cakes from the pan and top with pomegranate mixture. Eat within 2 days.