Preheat your oven to 325 degrees F. Cut out three 9-inch circles of parchment paper and place them in the bottom of each greased cake pan.

In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth.

Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping sides and bottom.

Add 2/3 cup raw honey and beat well. Then add 3/4 cup vegetable oil and mix to combine.

In another bowl, whisk together 5 large eggs, 1 cup buttermilk, and 1/2 cup full fat sour cream until smooth.

In a fine mesh strainer over a medium bowl, sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.

Remove the strainer and mix in 1 and 1/2 cups cornmeal.

Gradually combine the wet and dry ingredients into the butter mixture, mixing until just combined.

Divide the batter evenly among the prepared pans and bake for 28-33 minutes until the edges are set and golden brown.

Let the cakes cool in the pans for 10-15 minutes, then invert onto a cooling rack to cool completely.

For the frosting, beat 2 cups softened Kerry Gold butter until smooth, then add 3/4 cup honey and mix until fluffy.

Mix in 1 cup of powdered sugar and 2 teaspoons cornstarch, add 1/2 teaspoon kosher salt, then gradually add the remaining powdered sugar until fluffy.

Assemble the cake by placing one layer on a cake stand, spreading about 1 and 1/2 cups frosting on top, and repeating with the other layers.

Cover the sides of the cake with frosting and garnish with polenta and drizzle with honey.