Toast the cornmeal: If you're up for one extra optional step, pour the cornmeal in a food processor and give it 5-10 quick pulses. This makes it a bit finer while still keeping some texture.

Then heat a skillet on medium heat and add the cornmeal, reading it out evenly. Give it 30 seconds or so, then start stirring it around periodically to keep it from burning. Toast it until it's beginning to darken a bit and is giving off a good toasty corn fragrance (probably 3-5 minutes). Set aside for a few minutes to cool (you want it room temp).

Make the shortbread dough: Pre-heat your oven to 350 F (180 C) and line a round pan with parchment paper. You can use a tart pan, but I've found my 8- or 9-inch shallow cake tin is best.

In the bowl of your stand mixer (or you can use electric beaters), beat the softened butter together with the honey and sugar until light and fluffy (about 5 minutes).

Add the toasted cornmeal, flour, cornstarch, and sea salt. Gently mix it into the butter mixture, scraping the bottom to make sure everything gets combined.

Press the dough into the lined tart pan. Sprinkle with flaky sea salt.

Bake for 18-20 minutes or until just starting to brown around the edges. The shortbread will seem way too soft at this stage, but don’t be fooled---it will firm up as it cools. As soon as you pull it from the oven, slice it to "train" it. I use my scraper tool, it's so easy.

Let it cool completely then run back over the cuts you made. Remove from the pan, break up, and serve. This keeps well at room temperature (I do a glass container but crack the lid so it doesn't trap moisture) for a few days.