Lemon Blueberry Corn Cakes from the Grill

Place 1/2 tbsp butter in each section of a Lodge cast iron biscuit pan (or use one 9-inch cast iron pan). Preheat your grill to 400F and melt the butter. In a bowl, mix the Jiffy corn muffin mix, large egg, 1/4 cup 1/2 & 1/2 cream, lemon zest, lemon juice, and white sugar together. Divide the batter equally between the pan sections and top with blueberries. Grill for 20-30 minutes until golden. Remove from the grill and set aside. In a separate bowl, mix the 4 tbsp melted butter with 1 tbsp smoked simple syrup and glaze each of the cakes.