Blueberry Cornbread à la mode

Image: Serving plate containing a dessert made with cornbread, ice-cream and blueberry topping.

Description: This blueberry cornbread served with vanilla ice cream and topped with a warm blueberry compote will surely satisfy that sweet tooth!

Yield: Recipe makes 9 square servings

Ingredients:

Cornbread mix:

• 1 1/4 cup all purpose flour

• 1 cup yellow cornmeal

• 2 tablespoons baking powder

• 1 teaspoon salt

Additional Cornbread ingredients:

• 1/2 cup whole milk

• 1 1/2 cups frozen wild blueberries (Mini blueberries), thawed

• 1/2 teaspoon fresh grated nutmeg

• 4 large eggs

• 2/3 cup granulated sugar

• 2 cups Cottage Cheese

• 2 tablespoons vanilla extract

• 1 tablespoon lemon juice

• 1 stick salted butter, melted

Blueberry Compote:

• 1 cup frozen wild blueberries

• 2 tablespoons lemon Juice

• 1 cup water

• 1/2 cup granulated sugar

• 1 tablespoon cornstarch + 2 tablespoons water

Additional toppings:

• Vanilla Ice Cream

Directions:

Preheat oven to 375 degrees F. In a medium skillet, melt the stick of butter on low heat. Remove and set aside.

In one medium size mixing bowl, whisk together the melted butter and maple syrup until combined. Then, whisk in the eggs, vanilla, nutmeg, lemon juice, and milk until combined.

In another larger mixing bowl, mix together all cornbread mix ingredients

Make a well in the dry mixing bowl and pour the liquid into the dry mix, mixing as you go, until the batter comes together, being careful not to over-mix as that will toughen the bread.

Once the batter comes together, gently fold in the frozen blueberries.

Pour batter into a 9x13 inch greased or parchment paper-lined baking dish and

Bake in oven until golden, roughly 30 minutes, or until tooth pick inserted comes out clean.

Remove from oven and let cool for a few minutes while you make the blue berry compote.

In a small sauce pan on medium low heat, add ½ cup blue berries, 1/4 cup sugar, 1/2 cup water, and 1 tablespoon lemon juice. Cook for 4-5 minutes until the berries cook down a bit.

In a separate small container, mix together the corn starch and 2 tablespoons water to create the thickening slurry. Add the slurry to the sauce and cook on medium, stirring constantly until the sauce thickens. Remove from heat.

Serve the cornbread topped with a scoop of vanilla ice cream and a drizzle of the blueberry compote. Enjoy!