• Preheat oven to 425° F. Butter an 8X8 metal or glass baking pan.
• In a medium bowl whisk flour, cornmeal, sugar, baking powder, baking soda, nutmeg and salt. In another medium bowl — lightly beat eggs, then add buttermilk, melted butter, vanilla and zest.
• Add wet ingredients into the dry and stir until the batter comes together but isn't over mixed. Pour into the prepared pan, then level batter with a knife or offset spatula.
• Place on the center rack and bake for 18-22 minutes or until the top begins to brown, edges start to pull from the side, and a center toothpick comes out clean. Let stand 5 minutes on a wire rack, then serve warm or let cool further.

Fresh or Macerated Strawberries

• Add sliced strawberries, sugar and orange juice to a bowl and stir. Let stand 15 to 20 minutes until slightly softened.

Fresh Cinnamon Honey 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 mixer starting on low to medium-low, beat cream and mascarpone until thick. Increase speed to medium-high and add powdered sugar, vanilla, spices and stream honey; continue beating until soft/stiff peaks form. Avoid over beating. 

Assembly

• Cut cornbread in nine, then horizontally in half. Add whipped cream, then layer strawberries, then add more whipped cream. Add top and serve and enjoy!