Honey Mascarpone Corn Cake (Gluten-Free or Not)
I had the hardest time naming this masterpiece. It is a cake, but it’s also a bit like bread. And, I was so excited the honey and the mascarpone worked well in this experiment that I wanted to make sure they had naming status. But the corn part throws you off, doesn’t it? I took my chances.
This was one of my wildest kitchen adventures. I mean, cheese in a cake (that is not cheesecake)?!?! And mascarpone is not an easy cheese. It’s stiff and thick. I had some bad thoughts just before I put this thing in the oven: will the honey burn and light my oven on fire? Will the cheese melt, curdle or clump? Will the corn flour disintegrate when I slice into it? Will it be just gross?
No, melt, no and no. In that order.
You can totally eat this cake like you would a cornbread: with butter, as a side with chili or soup, all by itself…but you can also enjoy it like cake: as a dessert or with coffee (if you’re a morning cake kind of person like me). It’s really versatile. And just sweet enough.
Also, I made this version using a gluten-free all-purpose flour, but you can use the regular stuff, too. It comes out about the same.
Have you ever invented a crazy recipe that turned out really well? Or badly? I want to hear about it! We can swap stories over this bread/cake/breakfast/dessert.