Preheat oven to 325 degrees.
To prepare the Sunflower Bundt pan, either spray the pan with a non-stick baking spray or brush the pan with solid vegetable shortening.
In a medium bowl, combine the milk, eggs, vanilla and optional food color. Set aside.
Sift the cake flour and corn meal into a large mixing bowl. Add the remaining dry ingredients (sugar, baking powder and salt). Mix on low speed until well blended. Add the softened butter (make sure butter is well softened but not liquid) and half of the egg mixture. Mix on low speed until the dry ingredients are well moistened then scrape down the sides. Beat for one minute on medium speed, scrape down the sides. Add the remaining egg mixture and beat on medium speed until well mixed (approximately 1 minute).
Evenly pour the batter into the prepared pan and smooth with a spatula. Tap the pan on a counter a few time to eliminate any air bubbles.
Bake at 325 degrees for 35 – 45 minutes. The cake is done when a wooden toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack and allow to cool completely.
Serve plain or with a light dusting of powdered sugar in the center of the flower. Can be eaten for breakfast, as a snack, or as a side with dinner.