Recipe courtesy of Raised Southern Magazine
Ingredients
- 1 stick of butter
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- ¼ cup white sugar
- 1¼ cups buttermilk
- ½ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup canola oil
- Mint
- 5 strawberries, sliced
- 1 tsp lemon zest
Blueberry Sauce Ingredients
- ¼ cup sugar
- 1 tsp corn starch
- Dash of salt
- 1 cup fresh or frozen blueberries
- ½ tsp of freshly grated lemon zest
- 1½ tsp of lemon juice
Whipped Mascarpone Topping Ingredients
- ½ cup whipping cream
- 1 package (250 g) Mascarpone cheese, room temperature
- ½ cup confectioners’ sugar
- 2 tbsp honey
- ½ tsp vanilla extract
Instructions
Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C with the cast iron skillet preheating on the cooking grid.
Add the butter to the cast iron skillet and let it brown. Pour half of the butter off until you have ¼ cup of browned butter left in the skillet, and ¼ cup of browned butter in a measuring cup. Remove the skillet from the EGG.
In a large bowl, whisk together all-purpose flour, corn meal, baking powder, and sugar until well mixed. In a separate, smaller bowl, whisk buttermilk, cooled browned butter, eggs, honey, vanilla, and oil. Slowly add wet mixture to dry mixture and mix until well combined.
Place the original skillet back on EGG until the remaining butter starts bubbling again and the pan becomes hot. Pour the batter into a hot skillet and using a spatula, smooth the top. Bake for 21 to 23 minutes or until finished.
Layer slice of corncake, blueberry sauce, and whipped Mascarpone topping.  Garnish with mint, sliced strawberries, and more lemon zest.