Recipe courtesy of Liz Hall

Blueberry Cornbread with Maple Buttercream

Liz Hall shows up at every get-together - dinners, birthday parties, holidays - with a cake. The cornbread competition was no exception: She tweaked a traditional recipe and made it more of a dessert. Her blueberry cornbread cake topped with maple buttercream took first place in the nontraditional category. Now, whenever there's a party, she says, "everyone always asks me to bring the award-winning cornbread."
  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
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For the cornbread: 

4 tablespoons unsalted butter, melted and cooled slightly, plus more for the baking dish

2 large eggs

1 cup buttermilk

1 teaspoon pure vanilla extract

1 1/3 cups yellow cornmeal

2/3 cup all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup blueberries

For the frosting:

1 stick unsalted butter, at room temperature

3 1/2 to 3 3/4 cups confectioners' sugar

3 tablespoons whole milk

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/2 teaspoon pumpkin pie spice

1/2 to 1 teaspoon ground nutmeg


  1. Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Whisk the eggs, buttermilk, vanilla and melted butter in a bowl. In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt.
  2. Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated. Gently fold the blueberries into the batter. Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a rack and let cool completely before frosting.
  3. Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy. Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth. Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste. Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency. Spread on the cornbread.
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