Blueberry Cornbread Recipe

Introduction

This blueberry cornbread is a delightful twist on a classic Southern favorite. Moist and tender with bursts of juicy blueberries, it’s perfect for breakfast, a snack, or alongside savory dishes. Baking it in a cast-iron skillet on the grill or in the oven adds a lovely golden crust.

Ingredients

• 1 tbsp. vegetable oil or melted butter
• 1 1/4 cups fine-ground cornmeal
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 1/2 cup (1 stick) butter, melted and cooled
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 cups blueberries, divided
• 1 tbsp. granulated sugar (optional)

Instructions

1. Step 1: Preheat a grill to 400°F and arrange coals or burners to create indirect heat. If using an oven, preheat to 400°F. Grease a 10-inch cast-iron skillet with oil or melted butter.
2. Step 2: In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt until well combined.
3. Step 3: In a large bowl, whisk the eggs until combined, then whisk in melted butter, sour cream, and milk. Fold the dry ingredients into the wet mixture using a rubber spatula until no streaks remain.
4. Step 4: Pour half of the batter into the prepared skillet. Sprinkle 1 cup of blueberries evenly over the batter. Top with the remaining batter, then scatter the remaining blueberries on top. Optionally, sprinkle with granulated sugar for extra sweetness and a slight crunch.
5. Step 5: Place the skillet on the grill over indirect heat and cover. Bake, maintaining a consistent temperature, until the cornbread is golden brown, firm to the touch, and a tester inserted in the center comes out with a few moist crumbs, about 25 to 30 minutes. If using an oven, place the skillet in the center and bake for 25 to 30 minutes.
6. Step 6: Remove the cornbread from the heat and let it cool for at least 15 minutes before slicing and serving.

Tips & Variations

• Use fresh blueberries for the best flavor, but frozen berries can be used if thawed and drained.
• For a dairy-free version, substitute milk and sour cream with plant-based alternatives.
• Add a teaspoon of vanilla extract to the wet ingredients for a subtle sweetness.
• If you don’t have a cast-iron skillet, a metal baking pan can work, though the cornbread may brown less evenly.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a low oven or toaster oven until heated through to maintain crisp edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Thaw and gently drain them before folding into the batter to prevent excess moisture that can affect texture.

What is the best way to tell when the cornbread is done?

The cornbread is done when it turns golden brown and feels firm to the touch. Insert a toothpick or cake tester in the center; it should come out with a few moist crumbs but no wet batter.

Blueberry Cornbread Recipe

---

★★★★★

4.7 from 131 reviews

• Author: lilan
• Total Time: 40-45 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Blueberry Cornbread recipe features a deliciously moist and tender cornbread studded with fresh blueberries, baked perfectly in a cast-iron skillet on the grill or in the oven. The combination of cornmeal, flour, and a touch of brown sugar creates a subtly sweet base, complemented by the juicy bursts of blueberries. Ideal as a side dish or a comforting snack, this cornbread offers a delightful balance of flavors and textures.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups fine-ground cornmeal
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients

• 1 tablespoon vegetable oil or melted butter (for greasing)
• 2 large eggs
• 1/2 cup (1 stick) butter, melted and cooled
• 1/2 cup sour cream
• 1/2 cup whole milk

Additional Ingredients

• 2 cups blueberries, divided
• 1 tablespoon granulated sugar (optional, for topping)

---

Instructions

1. Preheat and Prepare Skillet: Preheat your grill to 400°F and set coals or burners to create an indirect heat zone. Alternatively, preheat your oven to 400°F. Grease a 10-inch cast-iron skillet with vegetable oil or melted butter to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt until evenly combined.
3. Mix Wet Ingredients: In a large bowl, whisk the eggs thoroughly. Then add the melted and cooled butter, sour cream, and whole milk, whisking until smooth and fully incorporated.
4. Combine Batter: Using a rubber spatula, fold the dry ingredients into the wet ingredients carefully. Stir until no streaks of flour remain, avoiding overmixing to keep cornbread tender.
5. Layer Batter and Blueberries: Pour half of the batter into the greased cast-iron skillet. Sprinkle 1 cup of blueberries evenly over the batter. Pour the remaining batter on top and then scatter the remaining blueberries over the surface. If desired, sprinkle with granulated sugar to add a lightly sweet, crunchy topping.
6. Bake on Grill or Oven: Place the skillet over indirect heat on the grill, cover, and bake at 400°F. Maintain a steady temperature and bake until the cornbread is golden brown, firm to the touch, and a toothpick inserted in the center comes out with a few moist crumbs, about 25 to 30 minutes. If using the oven, bake in the center rack for the same duration.
7. Cool and Serve: Remove the skillet from heat and let the cornbread cool for at least 15 minutes before slicing and serving to allow flavors to develop and texture to set.

Notes

• You can substitute vegetable oil for melted butter in batter if desired, but butter adds richer flavor.
• Using fresh blueberries is best, but frozen blueberries can be used if thawed and drained first.
• Keep an eye on the grill temperature to ensure it stays consistent around 400°F for even cooking.
• The cast-iron skillet is ideal for even heat distribution and achieving a nicely browned crust.
• Allowing the cornbread to cool properly will help it hold together better when sliced.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: blueberry cornbread, cornbread skillet, baked cornbread, blueberry recipe, cast iron cornbread, easy cornbread