Instructions: Preheat oven to 375 degrees. Sift together flour, baking powder and cornmeal into a mixing bowl. Set aside.

In a large mixing bowl, combine butter, sugar and honey. Using a hand-held mixer set on medium speed, beat ingredients until fluffy, and light and pale in color, about 5 minutes. Continue to beat on medium speed, adding egg yolks one at a time. Beat well after each addition and scrape down sides of bowl with a rubber spatula.

Reduce speed to low. Add half the flour mixture and beat until dry ingredients are thoroughly incorporated. Beat in cream, milk, lemon zest and vanilla. Continuing on low speed, add remaining flour mixture and beat until soft dough forms, about 2 minutes.

Turn dough out onto a lightly floured work surface. Dough will be sticky, but try not to incorporate too much flour as you shape buns. Divide dough into 12 equal portions. Dust your hands lightly with flour and shape each portion into a golfball-size sphere. With palm of one hand, flatten each ball slightly on floured surface into a disk about 3/4 inch thick.

Line a baking sheet with parchment paper or grease with butter. To decorate tops of buns, put granulated sugar into a small, shallow bowl. Brush top of each disk lightly with water and dip dampened top into sugar. Place disks, sugared sides up, on prepared baking sheet, about 2 inches apart. When all disks have been dipped, sieve powdered sugar over tops.

Bake buns until tops begin to crack and rim of each bun is a light golden brown, 15 to 18 minutes. Remove from oven and let cool completely on baking sheet. Store in covered container at room temperature for up to 5 days.

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