Roasted Corn Fritters with Candied Jalapeños, Blueberry Mascarpone Cream, and Fresh Georgia Blueberr

Ingredients

• 1 cup self-rising cornmeal
• 1 cup flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¼ cup sugar
• ¾ cup milk
• 2 eggs, beaten
• 4 tablespoons butter, melted
• 1 cup roasted corn kernels (directions below)
• ¼ cup coarsely diced candied jalapeños, such as GG’s Sugared Peppers