1. Make the cornbread; Preheat the oven to 375F and butter a 9x13-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 ad 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 remainign 1/4 cups confectioner's sugar if necessary to reach a spreadable consistency. Spread on the cornbread.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 157 (25%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 123mg||38 %|
|Sodium 4266.9mg||147 %|
|Potassium 200.1mg||5 %|
|Total Carbohydrate 111.3g||33 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 108.7g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 618
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