Best 4 Blueberry Cornbread With Maple Buttercream Recipes
Indulge your taste buds with the delectable combination of sweet blueberries and golden cornbread, topped with a velvety maple buttercream. This classic American dish is a perfect blend of flavors and textures, sure to satisfy your cravings. Whether you're looking for a delightful breakfast treat or a comforting dessert, this blueberry cornbread with maple buttercream recipe will tantalize your senses and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
MAPLE BUTTERCREAM FROSTING
This is a very sweet frosting - it reminds me of maple candy.
Provided by Sarah
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth. Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 24.8 g, Cholesterol 12.7 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 28.7 mg, Sugar 23.9 g
BLUEBERRY CORNBREAD PUDDING
Wonderful bread pudding recipe for breakfast or anytime really. Great use for left over cornbread. The bread is not too sweet and lends itself nicely to the buttery maple syrup topping. It's best if it is served warm.
Provided by Pattihouse
Categories Breads
Time 1h10m
Yield 1 bread, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease and flour an 8x8 baking pan. I use Baker's Joy spray.
- Crumble 4 cups of leftover cornbread into a large bowl.
- In another medium size bowl whisk eggs.
- Add cream, vanilla and sugar to eggs.
- Whisk until well blended.
- Pour the egg mixture into the bowl containing the crumbled cornbread.
- Stir together until well blended,.
- Gently stir in blueberries.
- Let sit for about 5 minutes.
- Pour into 8x8 pan.
- Bake at 375 degrees for about an hour or until golden brown.
- When it is done, a knife inserted in the center comes out clean.
- Serve warm, drizzled with buttery maple syrup.
- Buttery Maple Syrup:.
- In a small saucepan gently warm syrup with butter just until butter is melted (Do NOT boil). Drizzle over warm bread.
- **This bread is only slightly sweet due to the maple syrup topping. If you don't want to use the syrup topping you can increase the amount of sugar to your liking.
- **This recipe is best made with fresh berries. However, if you are using frozen berries please add them to the mixture frozen and not thawed. This keeps the juice "inside" the berries and keeps the bread mixture from turning blue.
Nutrition Facts : Calories 469.2, Fat 32, SaturatedFat 19.4, Cholesterol 182.2, Sodium 149.9, Carbohydrate 42.2, Fiber 0.8, Sugar 36.8, Protein 4.3
Tips:
- To ensure a moist and flavorful cornbread, use buttermilk instead of regular milk. The buttermilk will react with the baking soda and baking powder to give the bread a light and fluffy texture.
- For a sweeter cornbread, add 1/2 cup of granulated sugar to the batter. You can also add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- To make the cornbread even more decadent, top it with a maple buttercream frosting. The frosting is easy to make and adds a delicious sweetness to the bread.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let the mixture sit for 5 minutes before using.
- Be careful not to overmix the batter, as this will result in a tough cornbread. Mix just until the ingredients are combined.
- Bake the cornbread in a preheated oven. This will help to ensure that the bread cooks evenly.
- Let the cornbread cool for a few minutes before serving. This will allow the bread to set and make it easier to slice.
Conclusion:
Blueberry Cornbread with Maple Buttercream is a delicious and easy-to-make treat that is perfect for any occasion. The cornbread is moist and flavorful, and the maple buttercream frosting is the perfect finishing touch. Whether you're serving it for breakfast, lunch, or dinner, this cornbread is sure to be a hit.
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