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."
Provided by Food Network
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- 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.
CHEF JOHN'S BLUEBERRY CORNBREAD
This blueberry cornbread was the best cornbread I've ever had and super easy to make.
Provided by Chef John
Categories Cornbread
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish.
- Whisk eggs and white sugar together in a bowl vigorously for 1 minute; add milk, buttermilk, and melted butter and mix together.
- Mix flour, cornmeal, baking powder, salt, and baking soda together in another bowl. Stir into the wet ingredients. Fold in blueberries.
- Transfer batter to the prepared baking dish.
- Bake in the center of the preheated oven until a skewer inserted into the center comes out clean, 50 to 60 minutes. Let cool before cutting and serving.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 60.2 g, Cholesterol 64 mg, Fat 13.7 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 8 g, Sodium 637.3 mg
BLUEBERRY CORNBREAD IN A SKILLET
Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.
Provided by Jenine
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
- While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
- Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
- Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
- Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 14.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.6 g, Sodium 371.7 mg, Sugar 13.5 g
BLUEBERRY CORNBREAD
My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY CORNBREAD
Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.
Provided by matt151617
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g
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