Preheat oven to 425° F. Butter an 8X8 metal or glass baking pan.
In a medium bowl whisk cake flour, cornmeal, sugar, baking powder, nutmeg, and salt. In another medium bowl—melt butter then add yogurt, egg, milk, zest, and vanilla.
Slowly add the dry ingredients to wet and stir until just incorportated. Pour into prepared pan.
Place on the center rack and bake for 18-22 minutes or until the top is beginning to brown and a center toothpick comes out clean. Cool in the pan on a wire rack.
Whipped Cream
About 15 minutes before ready to serve, chill a medium-sized (preferably glass or metal) bowl and the beaters from your electric mixer in the freezer.
Using an electric stand or handheld mixer, beat the cream, mascarpone, powdered sugar, vanilla and spices starting on medium-low until thick. Increase speed and stream honey towards the end of mixing; continue beating until soft/stiff peaks form. Avoid over beating.