Cookbook:Cheesy Mascarpone Cornbread Stuffing

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• 2 ½ cups cornbread, crumbled
• ¾ cup mascarpone cheese, divided
• 2 cups heavy cream, whipped to soft peaks
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp sage, sliced thinly
• 4 egg yolks, beaten
• ¼ cup butter, melted

1. Combine all ingredients except for cream and ¼ cup mascarpone cheese.
2. Gently fold in cream.
3. Bake in a 350°F (175°C) oven for 30–35 minutes.
4. Spread remaining cheese on top and place under a preheated broiler until browned and bubbly.
5. Cool 10 minutes; serve.