Blueberry Cornbread

This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It’s baked in a skillet and served with whipped cinnamon honey butter.

This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It's baked in a skillet and served with whipped cinnamon honey butter.Hi, I’m back with more cornbread goodness. I know, if you follow the happenings around here, I brought you these green chile corn muffins not too long ago, and here I am with another cornbread recipe for you.

But this one is so different from those…I couldn’t help sharing both recipes. Where those muffins are totally delicious, they’re also definitely savory: they get their flavor from green chiles, cheddar cheese, and creamed corn. Yum for sure, but sometimes you want cornbread with a sweet edge.

This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It's baked in a skillet and served with whipped cinnamon honey butter.That’s where this blueberry cornbread comes in. It brings cornbread into definite breakfast territory. It would also be a rockin’ snack, or dessert (with vanilla bean ice cream + honey, if you’re smart 👌👌👌).

Because flavored butters make anything better, I whipped up a quick honey cinnamon butter to serve with the cornbread. And, uh, make the butter. It takes the blueberry cornbread from great to irresistible, especially if you did yourself the favor of warming the cornbread up a bit before serving.

This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It's baked in a skillet and served with whipped cinnamon honey butter.
This cornbread recipe is kept soft and moist with Greek yogurt. It’s definitely not overly sweet, but the blueberries help out with that by giving little bursts of flavor and sweetness. I love corn kernels in my cornbread, so I also added whole sweet corn kernels. Paired with the blueberries, they give a homey and delicious twist – I’m also super into the texture they add.

This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It's baked in a skillet and served with whipped cinnamon honey butter.Speaking of texture – I baked this in a skillet because I am all about those crispy edges that you can only really get from cast iron. If you’re into softer edges or don’t have a cast iron, just bake in a regular square pan. No sweat!

This recipe is super easy and will come together in just a few minutes. It bakes quickly, and it’s even better warm. It also keeps well for a few days. When serving, 15 seconds in the microwave and a slather of cinnamon honey butter do wonders for this blueberry cornbread. Enjoy!

This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It's baked in a skillet and served with whipped cinnamon honey butter.

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Blueberry Cornbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 9-12 pieces
Ingredients
  • 2 cups (10 oz) all purpose flour
  • 1 cup (5 oz) yellow cornmeal
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup Greek yogurt
  • ½ cup white sugar
  • ½ cup whole milk
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 (11 oz) can whole corn kernels, drained
  • 1 cup blueberries
For the cinnamon honey butter
  • ½ cup salted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
Directions
  1. Adjust an oven rack to the middle position and heat the oven to 375°F. Grease a 10” cast iron skillet or a 9" square baking pan.
  2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the greek yogurt, sugar, milk, melted butter, and eggs together until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. Fold in the corn kernels and blueberries.
  3. Pour the batter into the skillet and smooth the top. Bake until cornbread is golden yellow, about 17-20 minutes. Don’t over bake - you don’t want your cornbread to be dry! Remove from the oven and cool completely.
  4. For the cinnamon honey butter, stir together all of the ingredients until fully combined. Serve with cornbread.
This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It's baked in a skillet and served with whipped cinnamon honey butter.

Comments

  1. This cornbread looks SO good, Rachel! Such a great idea to add in blueberries! And I’m drooling over that butter. So perfect!
    Gayle @ Pumpkin ‘N Spice recently posted…30 Minute Thursday: Baked Ham and Cheese Roll-UpsMy Profile

  2. Okay, best idea EVER. I never would have thought to throw blueberries into my cornbread batter, but I’m seriously glad that you did. I’m a conrbread FREAK so this is so up my alley!
    Sarah @Whole and Heavenly Oven recently posted…The Best Soft Pretzels in the WorldMy Profile

  3. Amazing!!! I love baking cornbreads in skillets too! Those crispy edges are to die for!
    Annie recently posted…Blue Cheese Bacon Buffalo Chicken DipMy Profile

  4. I love cornbread already, and blueberries make all the baked goodies better! What a great idea of adding blueberries, it looks mouthwatering!
    Melanie @ Melanie Cooks recently posted…Easy Brie and Jam Appetizer Ritz Cracker Bites RecipeMy Profile

  5. This looks so perfect for morning tea- we don’t really have cornbread in NZ AT ALL (the concept of using cornmeal in a sweet thing, or actually anything, is pretty foreign to me!) but I am loving this, especially with the blueberries studded through! And YES to the cinnamon honey butter! <3
    Claudia | The Brick Kitchen recently posted…Peach Crumble with Maple-Walnut Ice creamMy Profile

  6. Ummm, YUM! I would have never thought to add blueberries to cornbread. What a perfect combination!
    Kristi @ My SF Kitchen recently posted…Slow Cooker Crumbled Italian Sausage PastaMy Profile

  7. Oh my….I was so proud of myself when I added honey to my butter for spreading on my cornbread – but this?! Blueberries?! I love it!!!
    annie@ciaochowbambina recently posted…Strawberry & Black Pepper Oatmeal Crunch SquaresMy Profile

  8. I love sweet cornbread from time to time, but I’ve never thought to add blueberries to it. I’ve got to try this recipe, especially with that cinnamon honey butter!
    Kristine | Kristine’s Kitchen recently posted…30 Minute Tuscan White Bean and Kale SoupMy Profile

  9. Cornbread isn’t really a ‘thing’ here in Australia (which is a real shame, considering that crumb). In fact, I doubt many people have even heard of it. I’m one of the lucky Australians who have tried it, thanks to being introduced to it through various US food bloggers. Your blueberry version looks totally delicious, Rachel!
    Lisa @ Chocolate Meets Strawberry recently posted…Coconut Caramel SauceMy Profile

  10. I need to try this really soon! Looks so tempting ♥

    summerdaisy.net

  11. This cornbread is PERFECTION, Rachel! I love the addition of blueberries yummm! <3

  12. Yum this looks so good with the blueberries! I absolutely love cornbread and will have to try this!

  13. When I saw this post I just wanted to jump up and down yelling, cinnamon honey butter! It’s my WEAKNESS! This cornbread looks PERFECT Rachel! It actually reminds me of an amazing skillet cornbread we had in Washington DC when we were in the states last year. I can’t wait to try it!

  14. I have such a weakness for cornbread and love that you added blueberries! Such a delicious idea and totally gorgeous! I’ll take the whole pan! :)

  15. Whoa- Blueberries in cornbread?! AMAZING!!! I would have never thought of that!!!
    And those photos…!!! I just want to eat it all!!!
    It looks super delicious!
    Grace | Gracefully Baking recently posted…How to make Valentines Day Cake PopsMy Profile

Trackbacks

  1. […] Blueberry Cornbread puts a sweet spin on a classic comfort food. It’s full of fresh blueberries and sweet corn […]

  2. […] always had a love for all things with cornmeal – whether it be savory cornbread, sweeter blueberry cornbread, and corn muffins. I’ve dabbled with cornmeal cake before, too, with this blackberry cornmeal […]

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