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a slice of baked blueberry cornbread on a plate topped with melted butter
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4.67 from 3 votes

Blueberry Cornbread

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 slices
Calories 148kcal

Ingredients

  • 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.

Instructions

  • 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.

Notes

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.
 

Nutrition

Serving: 1slice | Calories: 148kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g