By Chef Eric Gephart

Buttermilk Mascarpone Skillet Cornbread

Serves: 6 people"
Cook Time: 0 - 30 min
Skill:
Intermediate
Method:
Baked

Ingredients

  • Main

Instructions

  1. 01

    Stabilize your grill at 350°F to 375°F and set up for an indirect cook.

  2. 02

    Once your grill is stabilized, bring a 12-14 inch cast iron pan to temperature and render the lard/bacon fat, totally greasing the bottom and sides of the pan.

  3. 03

    Make your wet batter by mixing together the following:

  4.  

    Ingredients

    • 2 cups Buttermilk
    • 4 tablespoons Unsalted Butter (melted)
    • 2 eggs (Beaten)
  5. 04

    Make the dry mix by mixing the following ingredients together:

  6.  

    Ingredients

    • 2 cups Corn Meal
    • 1 cup All Purpose Flour
    • 1/2 cup Brown Sugar
    • 1 teaspoon Kosher Salt
    • 2 teaspoons Baking Powder
  7. 05

    Combine your dry batter with the wet batter and fold in the jalapeño and red bell pepper. Mix until fully incorporated. Pour the batter into the pan and close the dome; cook for 20 - 25 minutes. Test the center with a toothpick. If it comes out wet, give it another 5 minutes.

  8. 06

    While the cornbread is baking, mix the mascarpone and orange zest to to make topping for cornbread.

  9.  

    Ingredients

    • 1 cup Mascarpone (or alternatively use sour cream)
    • 1 tablespoon Orange Zest
  10. 07

    Once finished, remove the cornbread from the grill. Allow to cool for a few minutes, then slather the top with the mascarpone mixture.

  11. 08

    Slice into wedges and serve with a cake server. Enjoy!