Did you know that you can bake on the Big Green Egg? You can and it is very simple. We created this delicious dessert all on the EGG and it turned out amazing. The cornbread was buttery and savory complemented by the fresh blueberry sauce and sliced fruit... yummy!
1 cup all-purpose flour
1 cup cornmeal
1 tbs of baking powder
¼ cup of white sugar
1 ¼ cups of buttermilk
½ cup of honey
¼ cup of salted brown butter
2 large eggs
1 teaspoon of vanilla extract
¼ cup of canola oil
Set EGG for indirect cooking at 400°F/204°C with convEGGtor.
Place cast iron skillet on the EGG with one stick of butter. Let the butter brown.
Pour ½ half of the butter off until you have ¼ cup browned butter left in skillet, and ¼ cup of browned butter in a measuring cup.
In 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 original skillet back on EGG until remaining butter starts bubbling again and pan becomes hot. Pour in the batter into hot skillet and using spatula, smooth the top. Grill/bake 21-23 minutes at 400°F.
¼ cup of sugar
1 teaspoon of corn starch
Dash of salt
1 cup fresh or frozen blueberries
½ teaspoon of freshly grated lemon zest
11/2 teaspoons of lemon juice
Combine all ingredients into a small cast iron skillet, and heat on the EGG at 400°F. until bubbly and thick. Stir often. We cooked our cake and sauce at same time.
For Whipped Mascarpone Topping
½ cup of whipping cream
1 small package (250 g) of Mascarpone cheese, room temperature
½ cup confectioners’ sugar
2 Tablespoons of honey
½ teaspoon of vanilla extract
Add whipping cream to stand mixer or using hand mixer, whip until cream becomes stiff.
Add sugar, Mascarpone, vanilla, and honey and continue whipping until just combined. Then chill.
Layer slice of corncake, blueberry sauce and whipped Mascarpone topping. Garnish with Mint, sliced strawberries, and more lemon zest.