Recipe courtesy of Raised Southern Magazine
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.
Blueberry Sauce Instructions
While the cake is cooking start the blueberry sauce. Combine the sugar, corn starch, salt, blueberries, lemon zest, and lemon juice into the Big Green Egg Cast Iron Sauce Pot, and cook stirring often. Remove from the EGG once it is bubbly and thick.
Whipped Mascarpone Topping Instructions
For the whipped mascarpone topping, add whipping cream to a stand mixer, or using a hand mixer, whip until cream becomes stiff. Add sugar, Mascarpone, vanilla, and honey and continue whipping until just combined. Then chill.