Blueberry & Lemon Cornbread Skillet

1. Gather all ingredients and thaw corn muffin batter overnight.
2. Spray muffin tin with pan release.
3. With a #20 scoop or ladle, portion corn muffin batter into a muffin tin. In a convection oven, bake at 325 for 5-6 minutes until muffins rise and are a light golden color. Remove muffins and let cool. Wrap each muffin individually with film wrap and hold for service.
4. In a saucepan or skillet, heat the heavy cream at medium-high heat. Reduce heat to a low simmer as it begins to boil.
5. Add Countrytime Lemonade mix.
6. Whisk together until the lemonade mix is dissolved and the cream is lightly thickened.
7. The cream should be thick enough to lightly adhere to a spoon. Store in a covered container, refrigerate, and hold for service.
8. For service, ladle lemon cream in the bottom of the bowl or skillet. Note: Can be served warm or cold.
9. Slice or break open the baked corn muffin and arrange on top of the lemon cream. Note: Muffin can be served warm or at room temperature.
10. Top with cheesecake mousse.
11. Top with blueberry pie filling.
12. Top with whipped cream to build height in the dish. Garnish with fresh blueberries, fresh lemon wheel or zest, and mint leaf. Optional: Add a scoop of vanilla bean ice cream.

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