Step 1
Combine 1 cup blackberries 1/2 cup orange juice and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce about 10 minutes.
Step 2
Combine flour cornmeal sugar baking powder baking soda and salt in a large bowl.
Step 3
Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk eggs 3 tablespoons honey 3 tablespoons melted butter and jalapeno peppers.
Step 4
Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries orange zest and thyme.
Step 5
Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
Step 6
Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil stirring until thick and syrupy about 5 minutes.
Step 7
Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
Step 8
Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry 3 to 4 minutes. Flip and cook until browned on the other side 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.