Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cornmeal
• 1 1/2 Tablespoons baking powder
• 1 teaspoons salt
• 1/2 cup mascarpone cheese
• 1/2 cup whole milk ricotta cheese
• 1/3 cup honey
• 1/2 stick butter, melted
• 3 Tablespoons extra virgin olive oil
• 3 eggs
• 1 14.75-ounce can creamed corn
• 1 Tablespoon butter
• 1 Tablespoon shortening

Preparation:
Preheat a 12-inch dutch oven with 10 briquettes bottom heat and 14 briquettes top heat while preparing the batter.  Mix flour, corn meal, baking powder, and salt in a large mixing bowl.  In another bowl, mix mascarpone, ricotta, honey, melted butter, olive oil, eggs, and creamed corn until smooth.  Add wet ingredients to dry ingredients and mix until blended.  The mixture will be quite thick.  Put butter and shortening in the preheated dutch oven and swirl to coat the bottom of the oven.  Pour the batter into the hot dutch oven and spread evenly. Replace the lid and bake for 30-35 minutes, rotating the oven and lid 90 degrees in opposite directions every 10-15 minutes.  Move the bottom heat to the top of the oven and bake for an additional 15 minutes or until the top of the corn bread is golden brown.  Remove the briquettes from the top of the oven and let sit for 15 minutes more before serving.

Serve warm with honey butter.