Preheat oven to 400°F (200°C). Line rimmed baking sheets with parchment paper.

For shortcakes: In a large bowl, whisk together flour, cornmeal, ¼ cup (50 grams) sugar, baking powder, and salt. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly and resembles coarse meal. Stir in corn. Make a well in center, and gradually add cold buttermilk, stirring just until dry ingredients are moistened.

Turn out dough, and gently knead 4 to 5 times just until dough is fully combined. Pat dough to 1-inch thickness. Using a 2½-inch round cutter, cut 12 circles, without twisting cutter, gently rerolling scraps as necessary. Place 2 inches apart on prepared pans.

In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; lightly brush onto dough. Sprinkle remaining 2 tablespoons (24 grams) sugar onto dough.

Bake until golden brown, 15 to 17 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.

For berries: In a medium bowl, stir together berries and sugar. Cover and let stand, stirring occasionally, for 30 minutes to 1 hour, or refrigerate in an airtight container for up to 2 days.

For whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, honey, and vanilla at medium-high speed until medium-stiff peaks form, 3 to 4 minutes.

Halve shortcakes; top with whipped cream, berry mixture, and top half of shortcakes. Serve immediately.