Blueberry Skillet Cornbread

Blueberry Skillet Cornbread

Blueberry Skillet Cornbread

Blueberry Skillet Cornbread

Blueberry Skillet Cornbread

I was in Whole Foods the other day (I’m actually there almost every day), walking around the salad bar trying to decide what veggie to have for lunch. They always have large squares of cornbread in the middle of the bar, which I find very tempting. On this day however, I noticed blueberry cornbread.  Blueberry?  I’ve never heard of that combo before, but I knew I wanted to try it. So I went home and made blueberry skillet cornbread. Yes, I’m still really into making anything in my skillet. The blueberry skillet cornbread was also very timely because it’s berry season!

While I was at the market, I bought three large containers of blueberries which was probably overkill.  I’m always worried about buying enough, and after tossing out the bad ones, not having enough. I couldn’t actually find a cornbread recipe that I liked, so I decided on a blueberry muffin recipe from Epicurious that I thought would work. I needed a recipe where you could taste the corn, but was not too sweet like Jiffy cornbread.

I whipped all of the ingredients together, and put it in the oven. I started baking the cornbread at the recommended time for muffins, which was about 20 minutes.  For this skillet cornbread, add about another 15-20 minutes. I was getting nervous around the 35 minute mark because the top was really beginning to brown, but the middle was still shaking.  After another 10 minutes, the bread was done.  I let it cool long enough to cut, slathered it with butter, and took a bite. Yum, yum, yum! It was everything I was looking for. It was slightly sweet, but with bursts of blueberries and hearty corn. I can’t imagine what I would eat this with, but I was content with my crock of butter and a cup of coffee.


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, (I prefer coarse)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, (melted and cooled)
  • 1 large egg
  • 1/3 cup honey
  • ¾ cup milk
  • 2 cups picked over blueberries
  1. Preheat the oven to 425°F. Lightly grease a 9 or 10 inch cast iron skillet, or 8×8 square baking pan. In a bowl whisk together flour, cornmeal, baking powder, and salt. In another bowl whisk together melted butter, egg, honey, and milk. Add the butter mixture into the flour mixture, stirring until the batter is just combined, then fold in the blueberries. Pour into the skillet, smoothing out the batter. Bake for 30 to 35 minutes, or until the bread is golden and a tester comes out clean.

amzn_assoc_placement = “adunit0”;
amzn_assoc_search_bar = “true”;
amzn_assoc_tracking_id = “neuroticbak02-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_title = “Kitchen Essentials”;
amzn_assoc_linkid = “8ef45fe390d7551ed53de50535216569”;
amzn_assoc_asins = “B00006JSUA,B01HTYH8YA,B002LSID26,B01JZ9BZY6”;


11 Comments Add yours

  1. Oh wow this looks so good! My kids love blueberries and I am a huge fan of cornbread… what could possibly go wrong!?

  2. Tina Butler says:

    Wow I have never had Blueberry Cornbread! Corn bread just isn’t the same if it’s not baked in a skillet. I’m new to your blog and I can’t wait to make this.

  3. I actually love cornbread, and also have a mild gluten intolerance, which makes it an ideal bread to eat. Having said that, I have never made it myself!! I have a ton of cornmeal in the pantry…maybe I’ll try a new recipe this weekend!

  4. I was pleasantly surprised! I was a bit nervous about using a muffin recipe in a skillet. The cooking time was a little tricky.

  5. Lol! That’s how I feel about bacon. I could put in everything.

  6. Tiara Wilson says:

    Oh yummy. I am a huge fan of cornbread. I love it but I’ve never tried it with different flavors. I’m going to have to try this blueberry cornbread. ❤

  7. lisa says:

    Yesss, I am definitely going to make this! I love cornbread and I really love blueberries but I’ve never thought to combine the two.

  8. Tami @ ThisMomsDelight says:

    Come on! Three large containers of blueberries is NOT overkill. I love blueberries so the more the better, I say! I can’t wait to try this. I just might share with my family. Okay, maybe not!

  9. Tamara says:

    Oh boy! I’ve never been a huge fan of plain corn bread, although warmed up with butter is quite good. I love when they have a little extra flavor to them, like this. I can see bringing this to a brunch and being the hit of the party.

  10. Melanie says:

    I have never been a fan of cornbread because I do not like the consistency. But I bet that I would like it if it had blueberries in it! This is a creative and unique recipe. Looking forward to making it!

  11. danik says:

    I really like this as a desert idea and havent tried it before. It looks so yummy I want this in my tummy 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s