Blueberry Cornbread with Maple Buttercream

2014-12-03
  • Yield : 8 to 10 servings
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
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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

Method

Step 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.

Step 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.

Step 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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