Ingredients
Cornbread
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Cooking spray
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¾ cup (about 4 1/4 ounces) fine yellow cornmeal
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¾ cup (about 3 1/4 ounces) all-purpose flour
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¼ cup granulated sugar
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon kosher salt
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2 large eggs
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1 cup whole buttermilk
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5 tablespoons (2 1/2 ounces) unsalted butter, melted
French Toast
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2 cups fresh blueberries (about 12 ounces)
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⅓ cup water
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1 cup cold heavy whipping cream
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3 teaspoons vanilla extract, divided
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4 large eggs, at room temperature
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1 ¼ cups whole milk
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2 tablespoons granulated sugar
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1 teaspoon ground cinnamon
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⅛ teaspoon kosher salt
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Room-temperature unsalted butter
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Pure maple syrup, at room temperature
Directions
Prepare the Cornbread:
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Preheat oven to 325°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, buttermilk, and melted butter in a medium bowl. Stir egg mixture into cornmeal mixture just until combined. Pour batter into prepared loaf pan; smooth top.
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Bake in preheated oven until Cornbread is light brown around edges and a wooden pick inserted into center of loaf comes out clean, about 35 minutes. Remove from oven; let cool in loaf pan 5 minutes. Invert Cornbread onto a wire rack, and let cool completely, about 30 minutes. Trim ends, and slice into 8 (1-inch) slices. Set aside.
Make the French Toast:
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Bring blueberries and water to a boil in a medium saucepan over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until blueberries soften, about 3 minutes. Gently mash blueberries using back of a spoon or a potato masher. Simmer blueberries, stirring often, until they start to break down and volume is reduced to about 1 cup, 10 to 15 minutes. Remove from heat, and let cool slightly, about 10 minutes.
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Place a medium-size metal bowl and a metal whisk in freezer until very cold, about 10 minutes. Add cream and 1 teaspoon of the vanilla to cold metal bowl; beat using cold whisk until medium peaks begin to form, about 2 minutes. Do not overbeat! Refrigerate, uncovered, until ready to use.
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Whisk together eggs in a large, wide-bottomed bowl until combined. Add milk, sugar, cinnamon, salt, and remaining 2 teaspoons vanilla; whisk until smooth. Whisk in 1/2 cup blueberry sauce. Reserve remaining blueberry sauce for serving.
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Heat a large nonstick skillet over medium. Working in 2 batches, dip Cornbread slices into batter (do not soak them), cook in skillet until golden brown, 2 to 4 minutes per side.
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Divide French toast evenly among 4 plates; top with reserved blueberry sauce and a dollop of whipped cream. Serve with room-temperature butter and maple syrup.
![Blueberry Cornbread French Toast](https://www.foodandwine.com/thmb/3GJ81r35VLuWfvDOG--9nXecUPA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Blueberry-Cornbread-French-Toast-FT-RECIPE0622-a91d733e5c7b49818d98818831444049.jpg)