Brown Butter Corn Cake w/ Honey Mascarpone Whip

30 mins
Serves 1
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Directions

  1. 1Mix the dry ingredients together in a bowl.
  2. 2Brown the stick of butter in a pan.
  3. 3Pour the browned butter into a separate bowl and let it cool completely until it reaches a peanut butter-like consistency.
  4. 4Beat the cooled browned butter with brown sugar and granulated sugar.
  5. 5Drop in one egg at a time, mixing well after each addition.
  6. 6Add in honey for extra sweetness.
  7. 7Add the flour and pulse until just combined.
  8. 8Stream in buttermilk and oil to finish off the batter.
  9. 9Pour the batter into a greased and lined pan.
  10. 10Bake for 30 to 35 minutes.
  11. 11Cut the cooled cake into individual squares.
  12. 12For the mascarpone whip, whisk together heavy cream, mascarpone, honey, vanilla, and salt until light and fluffy.
  13. 13Transfer the mascarpone whip to a piping bag.
  14. 14Pipe little squiggles and dots of mascarpone whip onto each corn cake.
  15. 15Use the back of a spoon to create small divots in the whip.
  16. 16Fill each divot with a little bit of honey.
  17. 17Top each cake with a little bit of flaky sea salt.

Ingredients

  • flour
  • cornmeal
  • powdered sugar
  • salt
  • baking powder
  • baking soda
  • 1 stick unsalted butter
  • brown sugar
  • granulated sugar
  • eggs
  • honey
  • buttermilk
  • oil
  • heavy cream
  • mascarpone
  • vanilla
  • flaky sea salt

Equipment

bowlwhiskpanstand mixerspatulabaking panknifepiping bagspoon

Tips

  • let the butter cool completely to achieve a peanut butter-like consistency
  • add one egg at a time to the mixture
  • stream in buttermilk and oil to finish off the batter