Blueberry Cornbread with Maple Buttercream

• 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

unsalted butter, eggs, buttermilk, vanilla, yellow cornmeal, allpurpose, sugar, baking powder, salt, blueberries, unsalted butter, sugar, milk, maple syrup, ground cinnamon, vanilla, pumpkin pie spice, ground nutmeg

Taken from www.foodnetwork.com/recipes/blueberry-cornbread-with-maple-buttercream.html (may not work)