This Blueberry Cornbread is a spin on the traditional Southern version. It’s made with cornmeal, sweetened to perfection, and baked in a cast iron skillet for crispy edges.
How it Tastes
It has a slightly sweet taste and a moist texture, thanks to the addition of blueberries. The cornmeal provides a slightly grainy texture and a nutty flavor, while the blueberries add a burst of fruity flavor and sweetness.
Fresh or Frozen Blueberries
You can use either fresh or frozen blueberries for this dish. Fresh blueberries are ideal when they are in season and readily available, as they have a more intense flavor and firmer texture than frozen blueberries.
If fresh blueberries are not available or out of season, frozen blueberries can be used instead. Be sure to thaw the frozen blueberries before adding them to the batter to prevent them from releasing too much moisture and turning the cornbread batter blue.
Whether you use fresh or frozen blueberries, be sure to gently fold them into the batter just before pouring it into the baking dish to avoid breaking them apart and discoloring the batter.
How to Make Blueberry Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pour melted butter throughout the cast iron skillet pan.
- Add yellow cornmeal, flour, baking powder, salt, and sugar to a mixing bowl. Stir to combine.
- Next add in eggs, remaining butter, and buttermilk. Stir to combine. Fold in blueberries.
- Pour the mixture into the cast iron skillet.
The cornbread should be baked in the oven at 400 degrees.
Do You Add Sugar?
This is totally up to you. The use of sugar in cornbread is a common debate, especially for traditional recipes. This is meant to be a sweet version with blueberries, so I recommend using the amount that is suggested in the recipe. Feel free to do as you wish.
Can You Use Jiffy Mix?
Sure, follow the instructions on the package and fold in the blueberries prior to baking.
How to Store it/Can You Make it Ahead
Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time (with the same fresh taste). I store leftover cornbread in the refrigerator (tightly sealed) for up to a week.
To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months. Thaw on the counter at room temperature for a few hours.
More Cornbread Recipes
Air Fryer Cornbread
Sweet Potato Cornbread
Vegan Cornbread Muffins
Jiffy Cornbread Recipe
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar Optional.
- 1/4 cup unsalted butter 1/2 stick, melted, measured solid.
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup blueberries
- 2 tablespoons unsalted butter Used to grease the skillet/pan.
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, sugar, and salt to a mixing bowl. Stir to combine.
- Next, add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine.
- Be sure not to over-mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
- Fold in the blueberries. (Optional: You can reserve some blueberries to press into the top of the cornbread batter after the batter has baked for 10 minutes).
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.Alternatively, You can use any baking dish or skillet you wish that is oven safe.
- While the skillet is hot, pour the mixture into the cast iron skillet.
- Bake for 10 minutes. Add the reserved blueberries to the top of the cornbread. If you add them to the fully wet batter, they will sink into the cornbread and won’t stay on top.
- Bake for an additional 15 minutes or until a toothpick can be inserted and return clean.
- Allow the cornbread to cool for at least 20 minutes prior to slicing.