Name: Blueberry Cornbread with Maple Buttercream
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 to 10 servings
Ingredients: 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; 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

Directions

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.
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.
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.

Photograph by Alison Gootee

Courtesy of Food Network Magazine

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Blueberry Cornbread with Maple Buttercream

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