This 30-minute recipe for homemade blueberry cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It’s baked in a skillet, producing the best-texture cornbread with deliciously crispy edges! Serve with whipped cinnamon-honey butter for dessert or breakfast.

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 sweet blueberry cornbread is so different from the girl Chile corn muffins that 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 recipe is…

  • Super easy to make
  • Comes together in just a few minutes
  • Bakes quickly
  • Made in a cast-iron skillet
  • Tastes delicious warm
  • Makes the house smell delicious
  • Keeps well for a few days
  • Amazing with 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.

What ingredients keep cornbread from being dry?

This cornbread recipe is kept soft and moist with Greek yogurt. The yogurt adds a lot of extra moisture to the cornbread, which helps hydrate the flour and the cornmeal. The extra fat in the yogurt also helps soften the cornbread and provide a delicious soft texture.

The flavor of this blueberry cornbread is not overly sweet, but the blueberries help add a little extra fruity sweetness by giving little bursts of flavor. I love corn kernels in my cornbread, so I also added whole sweet corn kernels. Paired with the blueberries, they add a wonderful texture to the 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.

Why make cornbread in a skillet?

You may have noticed in the pictures…this is also a skillet cornbread! If you’ve never had cornbread baked in a skillet, you’re going to love it. Baking in a greased cast iron skillet creates these dark, crispy edges that only cast iron really creates. If you love crispy edges, you’ll love this! If you’re into softer edges or don’t have a cast iron, you can absolutely still bake this blueberry cornbread in a regular square pan.

Can I use frozen blueberries?

Yes, fresh or frozen blueberries will work in this blueberry cornbread recipe. If using frozen, be sure to thaw and drain them before mixing into the batter.

To serve: 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.

Want more delicious blueberry recipes?

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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.

Blueberry Cornbread

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 pieces 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This 30-minute recipe for homemade blueberry cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It’s baked in a skillet, producing the best-texture cornbread with deliciously crispy edges! Serve with whipped cinnamon-honey butter for dessert or breakfast.


Ingredients

Scale
  • 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
  • ½ cup (8 tablespoons) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 can (11 oz) whole corn kernels, drained if canned
  • 1 cup blueberries, fresh or frozen, thaw and drain if using frozen

For the cinnamon honey butter

  • ½ cup (8 tablespoons) salted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon cinnamon

Instructions

  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 Greek yogurt 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.

Keywords: blueberry cornbread, cornbread, sweet cornbread

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