• Preheat oven at 400F/200C.

CORNBREAD BATTER

• In a mixing bowl, whisk together all the dry ingredients (Cornmeal, Flour, Baking Powder, Baking Soda, Salt, Ground Cinnamon and Ground Nutmeg).
• In another mixing bowl, cream together eggs and brown sugar until lightened and fluffy. Then, add the pumpkin purée, sour cream and melted butter. Whisk well.
• Add all the dry ingredients to wet ingredients, stir until combined.
• Place your Square Savarin Tray Flexipan® on the top of your perforated baking sheet.
• Pour your batter into the pipping bag and gently pipe into each wells. Flatten with your offset spatula. Cover with your bonMAT™.
• Bake for 15 minutes at 400F/200C. (every oven heats differently, monitor your cornbread from 12min).
• Once your cornbread is out of the oven, let it cool down for about 5min. Then, unmold, serve with the whipped Mascarpone Frosting and enjoy. Bon appétit!

HONEY MASCARPONE FROSTING

• In your standing mixer, add all the ingredients and whip until fluffy (2-3min on medium speed).
• Pour your frosting into the pipping bag with the large star tip, and gently pipe into each wells. (Optional) Add golden sprinkles.