Easy Skillet-Baked Blueberry Cornbread
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.
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
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.
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!
Want more delicious blueberry recipes?
- Blueberry Crumb Cake
- Blueberry Crumble Blondies
- Oatmeal Blueberry Crumble Bars
- Blueberry Muffin Overnight Oats
Blueberry Cornbread
- 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
- 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
- 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.
- 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.
- 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.
- For the cinnamon honey butter, stir together all of the ingredients until fully combined. Serve with cornbread.
Keywords: blueberry cornbread, cornbread, sweet cornbread
This cornbread looks SO good, Rachel! Such a great idea to add in blueberries! And I’m drooling over that butter. So perfect!
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!
Amazing!!! I love baking cornbreads in skillets too! Those crispy edges are to die for!
★★★★★
I love cornbread already, and blueberries make all the baked goodies better! What a great idea of adding blueberries, it looks mouthwatering!
★★★★★
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
You’ve got to try it, Claudia! Taste a little piece of America, haha :D thanks, girl!
Ummm, YUM! I would have never thought to add blueberries to cornbread. What a perfect combination!
★★★★★
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!!!
★★★★★
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!
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!
I need to try this really soon! Looks so tempting ♥
summerdaisy.net
This cornbread is PERFECTION, Rachel! I love the addition of blueberries yummm! <3
Yum this looks so good with the blueberries! I absolutely love cornbread and will have to try this!
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!
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! :)
★★★★★
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!
CAN I USE FROZEN BLUEBERRIES DIANE
You can, but make sure to thaw and drain them before using!
Hi there, I just made this and it was AMAZING. The only thing I did different was to add 1t cinnamon and 1t ground coriander to the dry ingredients (trust me on ground corriander–it dances with ground cinnamon like Fred Astaire and Ginger Rogers).
Anyhoo, I baked it in a cast iron skillet at 375F for 20 minutes, and the center was still quite un-set. I covered it with foil, reduced the temp to 350F and gave it an additional 5 minutes to set…then 5 minutes more…then 5 minutes more…then… In all, the bread required about 20 minutes additional baking time at the reduced temperature. I’ve never had a “slow oven” issue so I’m wodering if anyone else had this bake time/temp issue.
PS: I will DEFINITELY make this again! In fact, we are having a big family BBQ this Friday and this will be the dessert! Nom-nom-NOM!!!
★★★★★
So thrilled you’re loving it!! Thanks so much for sharing your feedback – coriander sounds like a delicious addition that I must try. Interesting that it took you so much longer to bake, I wonder if you pan was maybe a little smaller so it was thicker? Hmm…either way, glad it worked out! :)
I just made this to ight because I scored a big flat of fresh blueberries for next to nothing. It’s on my counter cooling as we speak and it smells amazing. I did have the same issue with the timing…it took about 30 minutes altogether. I’m using an 8″ skillet.
★★★★★
Rachel, I have a sweet tooth so this cornbread recipe will really work for me. I love finding new twists on classic foods and this seems perfect. You cannot go wrong adding blueberries to anything.
★★★★★
I hope you love it, Kim!
this blueberry cornbread is a super amazing recipe!! tried it last night with dinner and we loved it.
★★★★★
Glad you loved it Emaa!
This was very tasty! Because I am gluten-free I used the cup-for-cup gluten free flour and it worked well. I used slightly less butter in the recipe and adjusted my liquid and found that the batter was thick like a dough and took about 35 minutes to cook through. I didn’t think either of these slight changes would account for that. Did I miss something? That aside, the family asked me to make the recipe again. :)
Hi Shannon! Any of those changes could have made the difference in it being a lot thicker – many times GF flour blends have thickening flours, and that could be amplified by the reduced butter. If you’re looking for a gluten-free version, I recommend this gluten-free cornbread recipe, which is specifically developed to be gluten-free :) if you’re not vegan, you can substitute regular butter for coconut oil, regular eggs instead of flax eggs, and regular buttermilk for dairy-free milk and vinegar. Glad your family still enjoyed it regardless!
. Gently fold the sour cream mixture into the flour mixture? WHAT SOUR CREAM?
It should say the Greek yogurt mixture!
“Hey Rachel,
Thanks a lot. This cornbread turned out better than I expected. The blueberries feel nice on my tongue. I just got another batch of ingredients, and I am trying peanut butter spreading next.”
So glad you’re enjoying it, Claire!