Blueberry Cornbread with Maple Buttercream Recipe

Name: Blueberry Cornbread with Maple Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish.
2
Whisk the eggs, buttermilk, vanilla and melted butter in a bowl.
3
In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt.
4
Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated.
5
Gently fold the blueberries into the batter.
6
Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
7
Transfer to a rack and let cool completely before frosting.
8
Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy.
9
Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth.
10
Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste.
11
Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency.
12
Spread on the cornbread.
13
Photograph by Alison Gootee

1466

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Blueberry Cornbread with Maple Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cornbread with Maple Buttercream

How did you like this recipe?

Frequently Asked Questions