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