Spicy Cornbread with Blueberry Bacon Maple Glaze

Blueberry bacon maple glaze. Blueberry bacon maple glaze. Blueberry bacon maple glaze. Try saying that title three times fast!

When I first decided to make this concoction, I didn’t realize how vibrant the blueberry bacon maple glaze would be. Holy moly. It is PURPLE. I wasn’t sure if people would be afraid to eat it (I was having flash backs of the purple Heinz ketchup), or if they would think the color was absolutely beautiful.

But after taking pictures of my new creation, I got to thinkin’. Wouldn’t this be a perfect dish for Fall? Especially for Halloween. Don’t kids LOVE different foods like this? And besides, who doesn't love blueberries + bacon + maple. Come on, people! 

And let me tell you, it tastes incredible. I added some cayenne pepper to my cornbread recipe, and when coupled with the sweet glaze, it is perfection. Here's what you need to make this spicy cornbread with blueberry bacon maple glaze. 

Disclaimer: I used my favorite cornbread recipe (found on the back of Bob's Red Mill cornmeal) and added a dash of cayenne pepper. Feel free to use your favorite cornbread recipe! 

Ingredients for the glaze:

6oz of California Giant Blueberries

2-3 tbsp of sugar

3-4 tbsp of pure maple syrup 

1 tsp of vanilla

2 tbsp of milk

1 1/2 - 2 cups of powdered sugar (depending on the consistency you want)

BACON :)

Instructions:

Prepare your favorite cornbread recipe. Add a dash of cayenne pepper for an extra kick!

Heat blueberries and sugar (and 1/4 cup of water) in a sauce pan, until blueberries breakdown. Meanwhile, mix maple syrup, vanilla, milk, and powdered sugar together. Add blueberry compote. If glaze is runny, add more powdered sugar. If glaze is too think, add more milk. 

Once cornbread has cooled, drizzle the blueberry bacon maple glaze. Add chopped bacon and fresh blueberries to your liking!