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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

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 pieces
Author Rachel Conners


  • 2 cups (10 oz) all purpose flour
  • 1 cup (5 oz) yellow cornmeal
  • 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 can (11 oz) whole corn kernels, drained
  • 1 cup blueberries

For the cinnamon honey butter

  • ½ cup salted butter softened
  • 2 tablespoons honey
  • 1 teaspoon cinnamon


  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.