Preheat the oven to 220°C. Grease and line a loaf tin (about 22cm x 9 cm - mine was a little bigger than this but still worked well)

Place a small frypan over high heat and add the corn kernels. Char for 2 minutes, shaking the pan to prevent burning, until golden-brown. Remove and set aside to cool.

In a large bowl, mix together the melted butter, milk, yogurt, egg yolks, honey and roasted corn.

Sift over the flour, polenta, baking powder and salt and fold in until just combined.

In a separate bowl, beat the egg whites to soft peaks. Gently fold a third of the egg whites at a time into the corn mix until just combined.

Pour into the lined loaf tin and bake for 20-30 minutes or until a skewer inserted comes out clean and the top is golden. Cool for 10 minutes before removing from the tin to a cooling rack.

Meanwhile, make the maple roast peaches and mascarpone cream.

When ready to serve, heat a large fry pan with a tablespoon of butter on medium heat. Slice the cornbread into thick slices. Fry the slices of cornbread until golden brown, flipping halfway through (about 2-3 minutes per side).

Serve with the blueberries, maple cream and maple roast peaches. Drizzle with the reserved extra peach cooking syrup.

Preheat the oven to 200°C.

Place the peaches, cut side up, in a single layer in a baking dish.

In a small bowl, mix the maple syrup, vanilla and lemon juice. Pour over the peaches

Roast peaches for 30 minutes or until very tender. If you wish to get charred edges, turn on your grill or broiler and place the dish on the top shelf of your oven. Watch carefully to ensure they don’t burn! This normally takes a couple of minutes, but depends on your oven.

Transfer the peaches to a bowl, reserving the syrup separately for serving.

Place the mascarpone and creme fraiche in a small bowl and whisk until smooth. Add the maple syrup and vanilla and continue to whisk until just combined. Taste to adjust sugar if you wish. Place in the fridge until needed.