Blueberry Mascarpone Cornbread Cake
Let's take cornbread and, instead of eating it as a savory side, let’s make it a dessert paired with sweet mascarpone, fresh blueberries and set it all off with floral lavender honey!
Ingredients
1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal
1/2 Cup White Sugar
1 Tsp Salt
3 & 1/2 Tsp Baking Powder
1 Egg
1 Cup Milk
1/2 Cup Vegetable Oil
3 Tbsp. Viva Leaf Lavender Honey
8oz Vermont Creamery Marscarpone
Featured recipe ingredients available from Di Bruno Bros
DIRECTIONS
– Preheat the oven to 400°F. Use butter or cooking spray to lightly grease an 8×8 cake pan. – In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and vegetable oil until just combined. Pour the batter into a greased pan.
– Bake in a preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
– After the cornbread has completely cooled, use a bread knife to carefully cut it in half horizontally.
– Use a spatula and spread about half of the mascarpone evenly on the bottom half of the cornbread. Put the top back on and spread the rest of it on the top of the cornbread cake. – Place it on the plate that you plan to serve it on and top it with fresh blueberries. Go ahead and let them playfully roll off the top onto the plate.
– Right before you’re ready to serve it, drizzle the entire cake with some honey with a great flourish – because everybody loves some honey drippin’ action.
